Lemon Chicken Primavera

• 1/3 cup all-purpose flour
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken breasts, pounded thin
• 2 eggs, lightly beaten
• 2 tablespoons Shedd's Spread Country Crock(R) Spreadable Butter With Canola Oil, divided
• 1 large shallot or small onion, finely chopped
• 1 cup water
• 2 tablespoons lemon juice
• 1 tub Knorr(R) Homestyle Stock - Chicken
• 6 ounces asparagus, trimmed and cut into 1/2-inch-thick diagonal slices (about 1 cup)*

1. Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.
2. 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.
3. 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(R) 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.
4. Try using green beans, broccoli florets, green peas or sliced mushrooms instead of asparagus!

flour, ground black pepper, chicken breasts, eggs, country, shallot, water, lemon juice, chicken

Taken from www.myrecipes.com/recipe/lemon-chicken-primavera (may not work)