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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup all-purpose flour
- 1/4 tsp. ground black pepper
- 2 eggs (lightly beaten)
- 1 lb. boneless skinless chicken breasts (pounded thin)
- 3 Tbsp. country crock spreadable butter with canola oil
- 2 Tbsp. lemon juice
- 1 cup water
- 1 chicken stock (Knorr Homestyle)
- 6 oz. asparagus (trimmed and cut into 1/2-inch-thick diagonal slices,about 1 cup)
- 1 shallots
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Directions
- Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.
- Melt 2 tablespoons Spreadable Butter in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Remove chicken from skillet and set aside.
- Melt remaining 1 tablespoon Spreadable Butter in same skillet over medium heat and cook shallots, stirring occasionally, until tender, about 4 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Bring to a boil over high heat, stirring frequently. Add asparagus and return chicken to skillet. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes. Stir in lemon juice and serve, if desired, with hot cooked rice.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol195mg65% |
Sodium550mg23% |
Potassium890mg25% |
Protein37g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber1g4% |
Sugars6g |
Vitamin A20% |
Vitamin C15% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 7 years ago
Found this recipe in the Sunday coupons. My family loves this dish! I use mushrooms instead of asparagus.
Yummly User 7 years ago
I make this all the time, but I use butter. This is such an amazing dish! You can change out the asparagus for hericot verts.