Serve this over rice, noodles, toast if you want to get fancy. If you're looking for something lighter you could probably take out the cream and still have something tasty.

INGREDIENTS
2 Tbsp butter
1 pound chicken breast tenders
1/2 to 3/4 pound fresh asparagus, cut into 3/4 inch pieces
2 Tbsp vegetable oil
1 leek (white and tender green), washed and chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/2 pound fresh mushrooms, sliced
1/4 c dry sherry
3/4 c chicken broth
2 tsp cornstarch
3/4 c heavy cream
1/2 tsp salt
1/4 tsp pepper

INSTRUCTIONS

1. In a 12-inch skillet, melt butter over high heat. Add chicken and cook, turning occasionally, until brown on both sides, 5-7 minutes. Remove to a dish.
2. Add asparagus to drippings in skillet. Cook over medium-high heat, stirring often, until crisp-tender, about 2 minutes. Remove to dish with chicken.
3. Add oil to pan and heat over high heat. Add leeks, green and red peppers, and mushrooms and cook, stirring often, until peppers are crisp-tender, about 3 minutes.
4. Stir in sherry and chicken broth. Boil, stirring occasionally, about 4 minutes to reduce liquid slightly.
5. Mix cornstarch and cream until smooth. Stir into skillet. Bring to a boil over high heat. Reduce to medium and cook, stirring, until sauce thickens, 1-2 minutes. Season with salt and pepper. Return chicken and asparagus to skillet and heat through, about 1 minute.

REFERENCE
Natalie Haughton, 365 Easy One-Dish Meals. (New York: Harper & Row, 1990), 71.

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