Thirty Minute Chicken and Mushrooms

I've been working late the past few weeks. As a result, cooking has been parked at the curb. I hate catching a meal on the run, so I made a real effort to get a meal on the table. I came up with this little beauty. Serve it with a brown and wild rice mix and a salad and call it good.

Serves 6

3 large boneless, skinless, chicken breasts cut in half length-wise
1/4 up flour
salt and pepper
3-4 tbs olive oil
2 tbsp butter or margarine
1/2 tsp dried thyme leaves
1 1/2 pounds button mushroom, sliced
2 bundles of asparagus tips, cut them 2 inches down from the tip
1/3 cup dry white wine
2 cloves garlic, minced
1/3 cup chicken stock
1/4 chopped fresh parsely, optional

Place the flour in a shallow dish. Season the chicken with salt and pepper,both sides. Heat the oil in a large skillet on medium/high. Dredge the chicken in the flour,shaking off the excess. Place the chicken in the skillet. Cook until browned on both sides and cooked through, about 3 minutes. Transfer the chicken to a plate and place in a warm oven. Reduce the heat to medium and add the mushrooms. Allow the mushrooms to brown, stirring as little as possible about 3-5 minutes. Stirring will allow the mushrooms to release their liquid too soon and they will steam instead. Add the thyme, garlic, asparagus, salt and pepper. Stir to combine. Add the wine to the pan and allow it to reduce,scraping up the browned bits. Add the chicken stock and adjust seasoning if needed. If you want a thicker sauce, add 2 tbsp of cornstarch to 1/2 cup of cold water. Stir until dissolved and add to the sauce. Allow it to return to a boil, stirring constantly. Return the chicken to the pan. Reduce the heat to low, partially cover until ready to serve.