1/4 teaspoon ground black pepper
1 lb. boneless, skinless chicken breasts or tenders, pounded thin
2 eggs, lightly beaten
3 Tbsp. butter, divided
1/2 cup mushrooms, canned or fresh
1 cup water
2 Tbsp. lemon juice
1 tub Knorr® Homestyle Stock – Chicken
1 cup asparagus, trimmed and cut into 1/2-inch diagonal slices
Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside. Melt 2 tablespoons 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 butter in same skillet over medium heat and cook mushrooms, 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 whole wheat noodles.
Source: I made modifications to this recipe, but the original is here – http://www.knorr.com/Recipes/12598/1/Lemon-Chicken-Primavera.aspx
Lorens Kitchen 