Chicken with Asparagus, Mushrooms and Thyme

Chicken with Asparagus, Mushrooms and Thyme
Chicken with Asparagus, Mushrooms and Thyme

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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