Creamy Chicken Piccata & Asparagus

• 4 small boneless skinless chicken breasts (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

1. Cook chicken in large skillet on medium-high heat 2 to 3 min.
2. on each side or until lightly browned on both sides.
3. Mix cooking creme, broth and capers; pour over chicken.
4. Cover; simmer on low heat 5 to 6 min.
5. or until chicken is done (165 degrees F).
6. Meanwhile, place asparagus in shallow microwaveable dish.
7. Add water; cover with waxed paper.
8. Microwave on HIGH 4 to 5 min.
9. or until asparagus is crisp-tender.
10. Serve chicken with asparagus and sauce.

chicken breasts, philadelphia, chicken broth, capers, fresh asparagus spears, water

Taken from www.kraftrecipes.com/recipes/creamy-chicken-piccata-asparagus-131229.aspx (may not work)