Asparagus chicken

• 1T olive oil
• 4 Chicken breasts
• 1/2t salt
• 1/2t pepper
• 2 c mushrooms
• 2t minced garlic
• 1/2t thyme
• 1lb asparagus (1″ pieces)
• 3/4c chicken broth
• 1t cornstarch
• 3T balsamic vinegar
• 1T lemon juice
• 1T honey

Heat 2t oil med-hi, add pounded chicken breasts, cook with salt and pepper 3min per side. Heat remaining oil med-hi, add mushrooms, garlic, thyme, asparagus, cook 3 min. Combine broth and cornstarch, add to vinegar, juice and honey, then add to pan. Boil to thicken. Serve over chicken.