CHICKEN WITH ASPARAGUS, MUSHROOMS AND THYME

EASY ENTERTAINING: For a guest-worthy meal, try chicken with asparagus, mushrooms and thyme. Serve with brown rice, mixed greens and baguettes. Peach sorbet is the perfect dessert.

Ingredients

1 teaspoon reduced-sodium seasoned salt

4 (5- or 6-ounce) boneless skinless chicken breasts 2 tablespoons olive oil, divided

8 ounces asparagus, cut diagonally into 1 1/2-inch pieces

1 cup sliced crimini mushrooms

1/2 cup chopped onion

1 tablespoon cornstarch

1 teaspoon dried thyme

3/4 cup unsalted chicken broth

1/4 cup dry white wine

1/2 cup half-and-half

Servings: makes 4 servings Preparation time: 15 minutes Cooking time: about 20 minutes

Sprinkle seasoned salt on chicken. Heat 1 tablespoon oil in a large nonstick skillet on medium. Add chicken; cook 5 minutes per side or until internal temperature reaches 165 degrees. Remove from skillet; cover and keep warm. Heat remaining oil. Add asparagus, mushrooms and onion; cook and stir 5 minutes. Meanwhile, mix cornstarch and thyme in a small bowl. Stir in broth and wine. Add to skillet and cook, stirring constantly, 2 to 3 minutes or until slightly thickened. Stir in halfand-half. Cook until heated through. Serve over chicken.

Per serving: 289 calories, 34 grams protein, 11 grams fat (33 percent calories from fat), 1.8 grams saturated fat, 12 grams carbohydrate, 91 milligrams cholesterol, 221 milligrams sodium, 2 grams fiber.

Carb count: 1.