Chicken With Asparagus, Mushroom & Thyme

This recipe is really good. I hope you enjoy it as much as my family does. Courtesy of McCormick.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  teaspoon Season-All salt
• 4  boneless skinless chicken breasts (about 1 1/4 pounds, pounded)
• 2  tablespoons olive oil, divided
• 1⁄2 lb asparagus, trimmed and cut (1/2 inch pieces)
• 1⁄4 lb mushroom, thinly sliced
• 1⁄2 cup  chopped onion
• 1  tablespoon cornstarch
• 1  teaspoon thyme leaves, lightly crushed
• 3⁄4 cup chicken broth
• 1⁄4 cup dry white wine
• 1⁄2 cup half-and-half

Directions

1. Sprinkle Season-All on both sides of chicken. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; cover with foil to keep warm.
2. Heat remaining 1 tablespoon oil in skillet. Add asparagus, mushrooms and onion; cook and stir 5 minutes.
3. Mix cornstarch and thyme in small bowl. Stir in broth and wine. Add to skillet; stirring constantly, cook 2 to 3 minutes or until slightly thickened. Stir in half-and-half. Cook until heated through. Serve over chicken.