Instructions

• 1 In a large skillet, heat the oil over medium high heat. Season the chicken with salt and black pepper and cook in batches, turning occasionally, until bornwed, about 6 to 8 minutes. Transfer to a plate and keep warm.
• 2 To the skillet add the mushrooms and asparagus. Cook for 4 to 5 minutes, frequently stirring, until tender crisp. Add the chicken stock and scrap all the browned bits from the bottom of the pan. bring to a simmer and add the chicken back to the skillet. Lower the heat to medium low an simmer for 2 to 4 minutes tossing until warmed through.
• 3 Can be serveed on a bed of white rice.