CHICKEN WITH ASPARAGUS, MUSHROOMS AND THYME
"Thyme accents a light cream sauce to create a refreshing herbal flavor."
1 teaspoon McCormick Season-All 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 baby portabella or shiitake 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
Sprinkle Season-All 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.
Heat remaining 1 tablespoon 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.
Makes 4 servings
Nutritional Information per One Serving: About 302 Calories, Fat 14g, Protein 36g, Carbohydrates 8g, Cholesterol 103mg, Sodium 584mg, Fiber 1g
Source: McCormick & Company, Inc.
"Thyme accents a light cream sauce to create a refreshing herbal flavor."
1 teaspoon McCormick Season-All 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 baby portabella or shiitake 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
Sprinkle Season-All 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.
Heat remaining 1 tablespoon 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.
Makes 4 servings
Nutritional Information per One Serving: About 302 Calories, Fat 14g, Protein 36g, Carbohydrates 8g, Cholesterol 103mg, Sodium 584mg, Fiber 1g
Source: McCormick & Company, Inc.
MsgID: 371209
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Deli Casserole (using sauerkraut and Russian dressing, crock pot)
- Grilled Chicken with Blueberry-Onion Relish
- Spicy Cumin-Crusted Glazed Chicken Breasts
- Chicken Piccata (Lemon-Sauced Chicken)
- Indian-Style Braised Chicken (using chicken breasts or thighs)
- Super-Moist Buttermilk Brined Chicken Breasts
- Chicken Modiga (NOT Rich and Charlies)
- Chicken Chop Suey (using cooked chicken, Corning Ware recipe, 1960's)
- Eastern Chicken and Saffron Rice (with curry, tomatoes, and ginger)
- Wesson Roast Chicken (1960's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute