Chicken With Asparagus, Mushroom & Thyme - cooking recipe

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

Preparation

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.
Heat remaining 1 tablespoon oil in skillet. Add asparagus, mushrooms and onion; cook and stir 5 minutes.
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.