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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 337.9
  • Total Fat: 13.0 g
  • Cholesterol: 127.5 mg
  • Sodium: 981.7 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 24.5 g

View full nutritional breakdown of Lemon Chicken Primavera calories by ingredient
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Lemon Chicken Primavera

Submitted by: NAPLESNANCY
Lemon Chicken Primavera

Introduction

My daughter introduced me to this. My DH and I love it and make it at least once a month. TIP: try using green beans, broccoli florets or green peas instead of asparagus. My daughter introduced me to this. My DH and I love it and make it at least once a month. TIP: try using green beans, broccoli florets or green peas instead of asparagus.
Number of Servings: 2

Ingredients

    1/3 cup all-purpose flour
    1/4 tsp. ground black pepper
    2 boneless, skinless chicken breasts , pounded thin (I use Perdue)
    1 egg , lightly beaten
    3 Tbsp. Brummel & Brown yogurt spread
    1 large shallot , finely chopped
    2 Tbsp. lemon juice
    1 cup chicken stock (not broth)
    6 ounces asparagus , trimmed and cut into 1/2-inch-thick diagonal slices (about 1 cup)*
    1 cup sliced mushrooms

Directions

1.Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.
2.Melt 2 tablespoons Brummel & Brown in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Remove chicken from skillet and set aside.
3.Melt remaining 1 tablespoon Brummel & Brown in same skillet over medium heat and cook shallots, stirring occasionally, until tender, about 4 minutes. Stir in chicken stock. Bring to a boil over high heat, stirring frequently. Add asparagus amd mushrooms 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.
*TIP: Try using green beans, broccoli florets,or green peas instead of asparagus!


Serving Size: Makes 2 servings of 1 chicken breast, 1/2 cup each asparagus and mushrooms.






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