boneless skinless chicken breasts, pounded to 1/2-inch thickness
sliced fresh mushrooms
herbes de Provence
fresh asparagus spears, trimmed, cut into 1-inch lengths
KRAFT White American Cheese Singles
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.
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.
Add mushrooms and onions to reserved chicken drippings; cook 8 min. or until mushrooms are tender, stirring frequently.
Add herbes de Provence to the skillet for the last minute.
Add the gravy.
Add the asparagus.
Pour the 1/2 cup water into gravy jar; cover jar with lid, then shake jar to remove any gravy remaining inside jar.
Add water to vegetable mixture; stir. Cook 6 min. or until asparagus is crisp-tender, stirring frequently.
Return chicken to skillet; spoon gravy mixture over chicken.
Top chicken breasts with Singles; cook 2 min. or until chicken is done and Singles are melted.
Top with parsley.