Saturday, June 15, 2013

Lemon Chicken Primavera

1/3 cup all-purpose flour
1/4 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, pounded thin
2 eggs, lightly beaten
3 Tbsp. butter or margarine
1 large shallot or small onion, finely chopped
1 1/2 cups water
2 Tbsp. lemon juice
1 tub Knorr Homestyle Stock - Chicken
6 oz. asparagus, trimmed and cut into 1/2 -inch-thick diagonal slices (about 1 cup)


  1. Combine flour with pepper in shallow dish.
  2. Dip chicken in egg, then flour mixture; set aside.
  3. Melt 2 tablespoons butter in 12-inch non-stick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
  4. Remove chicken from skillet and set aside.
  5. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook shallot, stirring occasionally, until tender, about 2 minutes.
  6. Stir in water, lemon juice and Knorr Homestyle Stock - Chicken until stock is melted.
  7. Bring to a boil over high heat, stirring frequently.
  8. Add asparagus and return chicken to skillet.
  9. Reduce heat to low and simmer until chicken is thoroughly cooked and asparagus is tender, about 3 minutes.
  10. Serve, if desired, with hot cooked rice.
Note:  Try substituting green beans, broccoli florets, green peas or sliced mushrooms for the asparagus

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