Chicken With Asparagus, Mushroom & Thyme

• 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

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.

seasonall, chicken breasts, olive oil, mushroom, onion, cornstarch, thyme, chicken broth, white wine

Taken from www.food.com/recipe/chicken-with-asparagus-mushroom-thyme-268299 (may not work)