Ingredients:
Vegetable oil, just enough to cover the bottom of the pan
±800g thinly sliced mushrooms
1 very thinly sliced onion
± 1kg boneless skinless chicken breasts cut into cubes
Juice of 1 lemon
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
Method:
Heat a frying pan over medium heat, add the oil. Wipe out the excess with a paper towel.
Add mushrooms, cook for ±5 minutes, stirring often. Remove from pan and set aside.
Add onion, cook till brown, ± 5 minutes.
Add chicken, cook ± 6 minutes till brown
Add asparagus, cooked mushrooms, lemon juice and parsley together with salt and pepper.
Reduce heat, cover and cook for ±10 minutes till chicken done.  We prefer our vegetables still crisp (not soggy) so be careful not to overcook.
Serve immediately.
Recipe credit:  Dukan
Prepared, tried and tested by: Esme Slabs
Addendum:
Wally Paul Well here it is Es, with just a couple of variations.
Firstly I cut the recipe down to just 2 thin cut breasts since we are only two.
I did add: 2 small chopped cloves of garlic, a family favorite, and pre sautéed the asparagus tips so as to not over cook, and then added them for the last two minutes, to the pan.
Did not have enough liquid for the side of rice, so served that with my multi-flavoured gravy saved in my fridge.

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