Ingredients
2 tbsp
Flour
1.5 lb
boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 tbsp
oil
1/2 lb
sliced fresh mushrooms
1
onion, chopped
2 tsp
herbes de Provence
1/2 lb
fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup
water
4
KRAFT White American Cheese Singles
Instructions
Step 1
Place flour in pie plate. Add chicken, 1 breast at a time; turn to evenly coat both sides of each breast with flour. Place in single layer on large plate.
Step 2
Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to clean plate, reserving drippings in skillet; cover chicken to keep warm.
Step 3
Add mushrooms and onions to reserved chicken drippings; cook 8 min. or until mushrooms are tender, stirring frequently.
Step 4
Add herbes de Provence to the skillet for the last minute.
Step 5
Add the gravy.
Step 6
Add the asparagus.
Step 7
Pour the 1/2 cup water into gravy jar; cover jar with lid, then shake jar to remove any gravy remaining inside jar.
Step 8
Add water to vegetable mixture; stir. Cook 6 min. or until asparagus is crisp-tender, stirring frequently.
Step 9
Return chicken to skillet; spoon gravy mixture over chicken.
Step 10
Top chicken breasts with Singles; cook 2 min. or until chicken is done and Singles are melted.
Step 11
Top with parsley.
