Sunday, October 21, 2012
New Product and a Recipe Review
Creamy Chicken Piccata And Asparagus
4 small boneless skinless chicken breast halves (1 lb.)
3/4 cup Philadelphia Savory Lemon & Herb Cooking Creme
1/2 cup fat-free reduced sodium chicken broth
1 tbsp. capers
1 lb. fresh asparagus spears, trimmed
1 tbsp. water
Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth, and capers; pour over chicken. Cover, simmer on low heat 5 to 6 min. or until chicken is done (165 degrees F.) Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender. Serve chicken with asparagus and sauce.
I tweaked it a little - I used frozen green beans because I don't eat asparagus. I added mushrooms and more capers than called for in the recipe.
I followed Kraft's serving suggestion and served it with angel hair pasta and garnished with lemon slices.