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Thyme accents a light cream sauce to create a refreshing herbal flavor perfect for chicken and classic spring vegetables.
1 teaspoon Lawry's® 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
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.
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.
(Amount per serving)
Thyme was overpowering. A lot of work for a so-so dish. Would not bother making again.
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Love the idea but I would cut down on the fat by baking or broiling rather than pan frying and I'd use a fat free half and half. Otherwise, it looks delicious, includes some veggies and wouldn't take long to cook or prepare.