Ingredients

SAUCE

1/3 cup water

2 tablespoons lemon juice

1 tablespoon chopped fresh basil leaves

2 teaspoons cornstarch

1/2 teaspoons freshly grated lemon zest

1/4 teaspoon salt

1/4 teaspoon coarse ground pepper

VEGETABLES

2 tablespoons Land O Lakes® Butter

1 pound (24 spears) fresh asparagus, cut into 2-inch pieces

1 large (2 cups) onion, cut into thin wedges

1 (8-ounce) package (3 cups) sliced fresh mushrooms

1/2 cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips

CHICKEN

4 (4-ounce) boneless skinless chicken breasts, cut into 1/2-inch strips

1 tablespoon toasted sesame seed

Directions 

Stir together all sauce ingredients in small bowl; set aside.

Melt butter in 12-inch skillet until sizzling; add asparagus and onion.

Cook over medium-high heat, stirring constantly, 4 minutes. Add mushrooms and tomatoes; continue cooking, stirring constantly, 3-4 minutes or until asparagus is crisply tender. Remove vegetables from skillet; set aside.

Place chicken in same skillet; cook over medium-high heat, stirring constantly, 3-5 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add sauce to center of skillet. Cook, stirring constantly, 1-2 minutes or until thickened.

Return cooked vegetables to skillet; stir to coat with sauce. Cook, stirring constantly, 1 minute or until heated through.

Place chicken mixture onto serving plate; sprinkle with sesame seed.