| | Directions | 1. Sprinkle seasoned salt 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. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1 teaspoon seasoned salt |
| - | | 4 boneless skinless chicken breast halves (about 1 1/4 pounds) |
| - | | 2 tablespoons olive oil, divided |
| - | | 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 tablespoon cornstarch |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 3/4 cup chicken broth |
| - | | 1/4 cup dry white wine |
| - | | 1/2 cup half-and-half |
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| | Nutrition (per serving) | Calories: 302 Calories
Fat: 14 Grams
Protein: 36 Grams
Cholesterol: 103 Milligrams
Carbohydrates: 8 Grams
Sodium: 584 Milligrams
Fiber: 1 Grams
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