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Chicken with Asparagus, Mushrooms and Thyme


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  • 1 tsp Lawry's Seasoned Salt
  • 4 boneless skinless chicken breast halves
  • 2 TBSP olive oil
  • 1/2 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
  • 1/4 pound mushrooms, thinly sliced
  • 1/2 cup chopped onion
  • 1 TBSP cornstarch
  • 1 tsp McCormick's Thyme Leaves
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1/2 cup half and half



Step 1

Sprinkle seasoned salt on both sides of chicken. Heat 1 TBSP of oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; cover with foil to keep warm.

Heat remaining 1 TBSP oil in skillet. Add asparagus, mushrooms and onion; cook and stir 5 minutes.

Mix cornstarch and thyme in small bowl. Stir in broth and wine. Add to skillet; stirring constantly, cook 2 to 3 minutes or until slightly thickened. Stir in half and half. Cook until heated through. Serve over chicken.


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