Asparagus with chicken and mushroom sauce

Heat the oil and 10 grams of butter in a frying pan and fry the mushroom slices in a few minutes until crispy and light brown. Change them during baking.

Remove them from the pan in a bowl. Put the rest of the butter in the pan and fry the chicken fillets in about 20 minutes through and through. Place the sprigs of rosemary between the chicken fillets. Sprinkle the chicken breasts with salt and pepper.

Remove the sprigs of rosemary when the chicken is done. In the meantime, boil the asparagus in lightly salted water for about 15 minutes and let it drain.

Prepare the mushroom sauce according to the instructions on the packaging, but replace half of the milk to be added or the water with white wine.

Stir in the sautéed mushrooms and the frying juices of the chicken breasts and season to taste with salt and pepper.

Cut the chicken fillets in half lengthwise. Place the bottom half of a chicken breast on each plate. Put some asparagus on top. Cover the asparagus with the top of the chicken fillet.

Pour the mushroom sauce over it. Sprinkle with a little paprika and parsley. Serve cooked rice with this dish.