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Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
1/4 cup flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 pound thin-sliced boneless skinless chicken breasts
1 tablespoon oil
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Oregano Leaves
2 tablespoons lemon juice
1 pound asparagus, trimmed and cut into 1-inch pieces
Mix flour, Parmesan cheese, garlic powder and pepper in shallow dish. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet; keep warm.
Mix stock, basil, oregano and reserved flour mixture in medium bowl until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes or until heated through.
(Amount per serving)
Very flavorful and great moisture!
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