Creamy Chicken Piccata and Asparagus

• 4 small boneless skinless chicken breast halves (1 pound)
• 3/4 c. PHILADELPHIA Savory Lemon and Herb Cooking Creme
• 1/2 c. fat-free reduced-sodium chicken broth
• 1 tbsp. capers
• 1 lb. Fresh asparagus spears
• 1 tbsp. water

1. Cook chicken in large skillet on medium-high heat 2 to 3 minutes on each side, or until lightly browned on both sides.
2. Mix cooking creme, broth, and capers; pour over chicken.
3. Cover; simmer on low heat 5 to 6 minutes or until chicken is done (165 degrees F).
4. Meanwhile, place asparagus in shallow microwaveable dish.
5. Add water; cover with waxed paper.
6. Microwave on high 4 to 5 minutes, or until asparagus is crisp-tender.
7. Serve chicken with asparagus and sauce.
8. Nutrition Information per Serving: 20%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 15%DV iron.

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

Taken from www.delish.com/recipefinder/creamy-chicken-piccata-asparagus-recipe-kft0212 (may not work)