I make this dish probably twice a week sometimes. Fast, easy, and the taste hasn't become bland to me yet.
|Cut the breast in equal pieces|
|Season and fry on med-high|
|keep in warm in oven|
|Saute onions and mushrooms in olive oil|
|snap off tough ends of asparagus|
|this is a rosemary plant|
|rosemary in my caramelized onion and mushrooms|