Directions

1. In a medium non-stick pan put 2 tablespoons of that “SOUR” Olive Oil on Medium Heat. Once the pan is hot add your onions, keep mixing it, when they are a bit clear add your garlic and continue to mix. When you smell garlic after 2 minutes or so then add your mushrooms, just keep mixing.

2. Once they are soft push all the items in the pan to one side of the pan. Now Drop that “SOUR” butter in the pan, once it’s all melted add your flour a little at a time, it looks like paste, add your salt and pepper.

3. Mix in the other ingredients in the pan and add the heavy cream, just keep mixing until everything is all looking the same, add half of your lemon juice turn the heat down to low and cover.

4. In a Large Non-Stick pan add 2 Tablespoons of that “SOUR” olive oil, heat on medium to high heat, once the pan is hot put your potatoes in and brown them a little, add the chicken breast in , cook for 4 minutes on each side, nice and a little brown.

5. Now add the asparagus and add the other half of lemon juice and cover for a couple minutes. This will steam the asparagus. Once asparagus look bright green in cover and add the lemon cream sauce to the large pan pour it over all the chicken and potatoes, cover on medium low heat for 8 to 10 minutes until your chicken is fully cooked and potatoes are tender.

6. Plate and add lemon slices and chives to garnish. Make it pretty and enjoy!