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Asparagus, Mushroom, & Thyme Chicken

4 star rating
 

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Submitted by: joycedsumara

 

Sauteed chicken with fresh vegetables and a savory cream sauce to serve with rice, noodles, or mashed potatoes.
 

Ingredients

  • 1 teaspoon OLD BAY. Seasoning
  • 4 (about 1 1/4 pounds) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil, divided
  • 1/2 medium onion, chopped in 1/2-inch pieces
  • 1/4 pound shitake mushrooms, thinly slices with stems discarded
  • 1/2 pound asparagus, trimmed and cut diagonlly into 1 1/2-inch pieces
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon McCormick. Thyme Leaves, lightly crushed
  • 1/2 teaspoon McCormick. Basil Leaves, lightly crushed
  • 3/4 cup chicken broth
  • 2 tablespoons white wine
  • 1/2 cup half-and-half

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Method

1. Sprinkle OLD BAY. over both sides of chicken. Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add chicken and cook 5-7 minutes per side or until done. Remove chicken from skillet; cover with foil to keep warm. 2. Using same skillet, add remaining 1 tablespoon oil and saute onion, mushrooms and asparagus for 5 minutes. 3. In a small bowl, mix cornstarch, thyme and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve. Makes 4 servings.

 

Notes: Nutritional Information: Per one serving: About 326 Calories, Fat 14g, Protein 39g, Carbohydrate 11g, Cholesterol 96mg, Sodium 386mg

 

Number of Servings: 4

 

Submitted by: joycedsumara ()

 

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