Chicken And Asparagus

I threw this recipe together a few nights ago and thought it worked out nicely.

Chicken and Asparagus

Cut a package of boneless, skinless chicken breasts in to bite sized pieces, dredge in a mix of flour, cornmeal, season salt, and pepper (don’t measure, just do it). Heat a little olive oil and butter in the cast iron skillet and toss the chicken in to fry lightly. Meanwhile, cut the asparagus into about 2 inch pieces. After the chicken has cooked through, use a little white wine to deglaze. Add another tablespoon (or 2) of butter, a cup of chicken stock (or broth), and the asparagus. Turn on low and let everything meld and get happy and get a nice thick little saucey gravy thing going. Right before serving, sprinkle the juice of one lemon over the whole she-bang. I served it over brown rice. (that Uncle Ben's packet that you heat in the microwave for 90 seconds)