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
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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