Recipe: Chicken with Asparagus, Mushrooms and Thyme

CHICKEN WITH ASPARAGUS, MUSHROOMS AND THYME

1 teaspoon OLD BAY Seasoning
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves
2 tablespoons olive oil, divided
1/2 medium onion, chopped in 1/2-inch pieces
1/2 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1/4 pound shiitake mushrooms, thinly sliced with stems discarded
1 tablespoon cornstarch
1 1/2 teaspoon McCormick Thyme Leaves, lightly crushed
1/2 teaspoon McCormick Basil Leaves, lightly crushed
3/4 cup chicken broth
2 tablespoons white wine
1/2 cup half-and-half

Sprinkle OLD BAY over both sides of chicken. Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add chicken and cook 5-7 minutes per side or until done. Remove chicken from skillet; cover with foil to keep warm.

Using same skillet, add remaining 1 tablespoon oil and saut onion, mushrooms and asparagus for 5 minutes.

In a small bowl, mix cornstarch, thyme and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

Makes 4 servings