Chicken With Asparagus, Mushroom & Thyme |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is really good. I hope you enjoy it as much as my family does. Courtesy of McCormick. Ingredients:
1 teaspoon season-all salt |
4 boneless skinless chicken breasts (about 1 1/4 pounds, pounded) |
2 tablespoons olive oil, divided |
1/2 lb asparagus, trimmed and cut (1/2 inch pieces) |
1/4 lb mushroom, thinly sliced |
1/2 cup chopped onion |
1 tablespoon cornstarch |
1 teaspoon thyme leaves, lightly crushed |
3/4 cup chicken broth |
1/4 cup dry white wine |
1/2 cup half-and-half |
Directions:
1. Sprinkle Season-All on both sides of chicken. Heat 1 tablespoon of the 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.
2. Heat remaining 1 tablespoon oil in skillet. Add asparagus, mushrooms and onion; cook and stir 5 minutes.
3. 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.
|
|