2 large chicken breasts sliced in half lengthwise creating 4 thinner breasts
2 tablespoons of butter
8 ounces sliced mushrooms
1/2 lb asparagus trimmed and cut in thirds
1/3 cup sun dried tomatoes julienne
3 cloves garlic minced
1 1/2 tablespoons flour
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1/4 cup heavy cream
Salt & pepper to taste
2 tablespoons fresh chopped parsley
Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate.
Melt butter and add mushrooms. Cook until they start to turn golden brown about 2-3 minutes; stirring several times Add asparagus and sun dried tomatoes. Cook for an additional 5 minutes; stirring several times. Remove vegetables to plate.
Heat 1 tablespoon olive oil in skillet over medium low heat. Add garlic and cook for about 1 minute while stirring continuously. Sprinkle flour over garlic and oil whisking continuously; cook for 90 seconds. Slowly add wine and whisk in. Cook down for 1 minute. Whisk in chicken broth and cream. Salt and pepper to taste. Sprinkle with 1 tablespoon parsley.
Add chicken and vegetables back to skillet and simmer for 2-3 minutes. Sprinkle with remaining parsley.