8 chicken cutlet (slices)
2 cups mushrooms (sliced)
1 cup asparagus (ends trimmed)
2 cloves of garlic (chopped)
olive oil
sea salt and pepper
1. In a large skillet, put 2 tbs. of olive oil. Add garlic and let brown. Add mushrooms and asparagus. Cook for about 5 minutes or until tender. Remove and put to the side.
2. Add an additional tbs. of olive oil. Cook chicken cutlets. Sprinkle with a pinch of sea salt and black pepper.  When cutlets are just about cooked, return mushrooms and asparagus and cook for an additional 2 minutes.
Serve hot.