Ingredients
- 1/4 cup flour
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper coarse ground
- 1 lb thin-sliced boneless skinless chicken breasts
- 1 tablespoon oil
- 1 1/2 cups chicken stock
- 1 teaspoon basil leaves
- 1 teaspoon oregano leaves
- 1 lb asparagus trimmed and cut into 1-inch
- 2 tablespoons lemon juice
Servings: servings
Instructions
- In a shallow dish, mix flour, Parmesan cheese, garlic powder and pepper. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
- In a large nonstick skillet, heat oil 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.
- In medium bowl, mix stock, basil, oregano and reserved flour mixture until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3-5 minutes, or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes, or until heated through.
Recipe Credits:
Family Features, McCormick Spice
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