Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
10m
PREP TIME
20m
COOK TIME
244
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
10m
PREP TIME
20m
COOK TIME
244
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 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
Kitchen Basics® Original Chicken Stock
![substitution]( "substitution")
Substitutions available
- Kitchen Basics® Unsalted 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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