Chicken Mushroom Skillet

6 Servings


40 MIN




2 tbsp


1.5 lb

boneless skinless chicken breasts, pounded to 1/2-inch thickness

2 tbsp


1/2 lb

sliced fresh mushrooms


onion, chopped

2 tsp

herbes de Provence

1/2 lb

fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup



KRAFT White American Cheese Singles


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.