Chicken Divan

1 lb chicken breasts1 tsp paprika

1 tsp dried thyme

salt and pepper

1 tbsp olive oil

2 cups sliced mushrooms

1/2 lb asparagus, trimmed and cut into 2 inch pieces
2 tbsp white wine
1 tbsp sour cream

Flatten chicken breasts with a meat mallet or hammer. Rub with salt, pepper, thyme and paprika. Heat a large skillet to medium, then spray with cooking oil. Cook chicken breasts 4 minutes per side, then pull off heat. Pour in olive oil, then add asparagus, seasoning with salt and pepper, and saute 5 minutes or until tender. Remove asparagus, then add mushrooms and cook.

When mushrooms start to become tender, pour in white wine and cook until partially evaporated. Stir in sour cream, then serve. Place chicken on top of asparagus, then cover with the mushroom sauce.