Recipe courtesy of McCormick

Citrus Herbed Chicken with Asparagus

Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
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  • Yield: 4 Servings
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¼ cup flour

2 tablespoons grated Parmesan cheese

½ teaspoon McCormick® Garlic Powder

¼ teaspoon McCormick® Black Pepper, Coarse Ground

1 pound thinly sliced boneless skinless chicken breast halves

1 tablespoon oil

1½ cups chicken broth

1 teaspoon McCormick® Basil Leaves

1 teaspoon McCormick® Oregano Leaves

2 tablespoons lemon juice

1 pound asparagus, trimmed and cut into 1-inch pieces


  1. 1.Mix flour, Parmesan cheese, garlic powder and pepper in shallow dish. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.
  2. 2.Heat oil in large nonstick skillet on medium heat. Add ½ 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.
  3. 3.Mix broth, basil, oregano and reserved flour mixture in medium bowl until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3 to 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.