INGREDIENTS
2 tbsp
olive oil
2
large chicken breasts sliced in half lengthwise creating 4 thinner breasts
2 tbsp
butter
8 oz
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 tbsp
flour
1/2 cup
dry white wine
1/2 cup
low sodium chicken broth
1/4 cup
heavy cream
Salt & pepper
2 tbsp
fresh chopped parsley