Recipe: Chicken with Asparagus, Mushrooms and Thyme

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.