INGREDIENTS
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2 tablespoons olive oil
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2 large chicken breasts sliced in half lengthwise creating 4 thinner breasts
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2 tablespoons of butter
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8 ounces sliced mushrooms
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1/2 lb asparagus trimmed and cut in thirds
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1/3 cup sun dried tomatoes julienne
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3 cloves garlic minced
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1 1/2 tablespoons flour
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1/2 cup dry white wine
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1/2 cup low sodium chicken broth
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1/4 cup heavy cream
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Salt & pepper to taste
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2 tablespoons fresh chopped parsley