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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless, skinless chicken breast halves
- 5 Tbsp. i can't believe it's not butter! spread
- 1 lb. asparagus (trimmed and cut into 3-inch pieces)
- 1/4 cup onion (chopped)
- 1 pkg. knorr hollandaise sauce mix
- 1 cup milk
- 1 Tbsp. lemon juice
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Directions
- Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon Spread over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
- In same skillet, melt 1 tablespoon Spread over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender.
- Stir in Knorr® Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons Spread. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices.
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