Instructions: The thyme and basil highlight a light cream sauce that create a refreshing herbal flavor perfect for spring. The sauce also complements the rich flavors of poultry seasoned with OLD BAY(r), sauteed onions, shitake mushrooms and asparagus - a classic spring vegetable.

Makes 4 servings

1 teaspoon OLD BAY(r) Seasoning
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves 2 tablespoons olive oil, divided
1/2 medium onion, chopped in 1/2 inch pieces 1/4 pound shitake mushrooms, thinly slices with stems discarded 1/2 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces 1 tablespoon cornstarch
1 1/2 teaspoon McCormick(r) Thyme Leaves, lightly crushed 1/2 teaspoon McCormick(r) Basil Leaves, lightly crushed 3/4 cup chicken broth
2 tablespoons white wine
1/2 cup half-and-half

1. Sprinkle OLD BAY(r) over both sides of chicken. Heat 1 tablespoon oil in a non-stick skillet over medium heat. Add chicken and cook 5-7 minutes per side or until done. Remove chicken from skillet; cover with foil to keep warm.

2. Using same skillet, add remaining 1 tablespoon oil and saute onion, mushrooms and asparagus for 5 minutes.

3. In a small bowl, mix cornstarch, thyme and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

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