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Mccormick logo Citrus-Herbed Chicken with Asparagus

Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus. Skill Level: Intermediate

10 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 235
Protein 30.0g
Total Carbohydrates 12.1g
Dietary Fiber 2.9g
Net Carbohydrates 9.2g
Sugar 2.6g
Total Fat 7.5g
Saturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 77.1mg
Sodium 209.3mg
SmartPoints® 3.0


  • 1/4 cup all-purpose flour
  • 2 Tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless skinless chicken breast
  • 1 Tablespoon olive oil
  • 1 1/2 cups reduced-sodium chicken broth or stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 Tablespoons lemon juice


  1. Mix the flour, Parmesan cheese, garlic powder and pepper in a shallow dish. Reserve 2 tablespoons.
  2. Moisten the chicken lightly with water. Coat evenly with remaining flour mixture.
  3. Heat the oil in a large nonstick skillet on medium heat. Add half of the chicken pieces, then cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary.
  4. Remove chicken from the skillet, and keep warm.
  5. Mix the stock, basil, oregano and reserved flour mixture in a medium bowl until well blended.
  6. Add the stock mixture to the skillet along with the asparagus. Bring to a boil.
  7. Reduce heat to low, then simmer 3 to 5 minutes or until the sauce is slightly thickened, stirring frequently.
  8. Stir in the lemon juice.
  9. Return the chicken to the skillet, then cook 2 minutes or until heated through.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company