Chicken And Asparagus Recipe

Name: Chicken And Asparagus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup flour; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon McCormick® Garlic Powder; 1/4 teaspoon McCormick® Coarse Ground Black Pepper; 1 pound thin-sliced boneless skinless chicken breasts; 1 tablespoon oil; 1 1/2 cups 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

By: McCormick Kitchens

Made With:

If you’re looking for a simple yet delicious meal, this chicken and asparagus recipe is for you. Combine lemon with McCormick® Basil and Oregano to create a bright, herbal pan sauce that brings exciting flavor to this chicken with asparagus recipe. In just 20 minutes, our lemon chicken and asparagus comes together to bring you a delicious, well-balanced meal.

Recipe Info

Prep Time:

10m
Cook Time:

20m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

1/4 cup flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1 pound thin-sliced boneless skinless chicken breasts
1 tablespoon oil
1 1/2 cups 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

Nutrition Information

(per serving)

Calories 244
Carbohydrates 11 g
Cholesterol 79 mg
Fiber 3 g
Protein 32 g
Sodium 453 mg
Total Fat 8 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Coarse Ground Black Pepper, 1.5 oz

McCormick® Basil Leaves, 0.62 oz

$5.49

Unit price: per

McCormick® Oregano Leaves, 0.75 OZ

$4.49

Unit price: per

Instructions

Mix flour, Parmesan cheese, garlic powder, and pepper in a shallow dish. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with the remaining flour mixture.
Heat oil in a large nonstick skillet on medium heat. Add 1/2 of the chicken pieces; cook for 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet and keep warm.
Mix stock, basil, oregano, and reserved flour mixture in a medium bowl until well blended. Add to the skillet along with asparagus. Bring to a boil. Reduce heat to low and simmer for 3 to 5 minutes or until the sauce is slightly thickened, stirring frequently. Stir in lemon juice.
Return chicken to the skillet and cook for 2 minutes or until heated through.