Ingredients

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

Directions

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® 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.

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