Chicken with Apple-Mushroom Sauce and Steamed Asparagus

• 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
• 4 boneless, skinless chicken breasts
• Salt and black pepper
• 1 teaspoon dried thyme, 1/3 palmful
• 1 teaspoon poultry seasoning, 1/3 palmful
• 1 pound pencil-thin asparagus, tough ends trimmed
• Juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 8 button mushrooms, thinly sliced
• 2 shallots, finely chopped
• 1 small green apple, peeled, cored, and thinly sliced
• 1 shot of Calvados or other apple brandy (look for a nip, a 2-ounce bottle; see Note)
• 1 cup chicken stock, plus more as needed to thin out the sauce
• 1/4 cup sour cream
• 2 tablespoons chopped fresh flat-leaf parsley, a palmful

1. Preheat a large skillet over medium-high heat with the EVOO.
2. Season the chicken breasts with salt, pepper, the thyme, and the poultry seasoning and add them to the skillet.
3. Cook the chicken on each side for 5 to 6 minutes, or until it is cooked through.
4. While the chicken is cooking, fill a medium skillet with about 1/2 inch of water.
5. Place the skillet over high heat; cover it to bring it up to a boil quickly.
6. Once boiling, add salt and the trimmed asparagus.
7. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thicker asparagus cook for 3 to 4 minutes.
8. You want them to be tender but remain green.
9. Once cooked, drain the asparagus and return them to the skillet; season with salt, pepper, and the lemon juice.
10. Shake the pan to spread the seasoning over the asparagus.
11. Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil.
12. Return the skillet to the heat and add the butter; once melted, add the sliced mushrooms and season with black pepper.
13. Cook the mushrooms until lightly browned, 3 to 4 minutes, stirring occasionally.
14. Add the shallots and the sliced apples and season with salt.
15. Continue to cook for another couple of minutes.
16. Add the Calvados and cook a minute more.
17. Add the chicken stock, bring up to a bubble, and simmer for 3 to 4 minutes.
18. Add the sour cream and parsley, stir to incorporate, and heat through, 1 minute.
19. If the sauce is too thick for your liking, add another splash of chicken stock.
20. Arrange the chicken breasts on serving plates, spoon some sauce with a portion of the apples and mushrooms over the top, and serve the asparagus tips alongside.

evoo, chicken breasts, salt, thyme, poultry seasoning, thin, lemon, unsalted butter, mushrooms, shallots, green apple, shot of calvados, chicken stock, sour cream, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/chicken-with-apple-mushroom-sauce-and-steamed-asparagus-374665 (may not work)