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1
Preheat a large skillet over medium-high heat with the EVOO.
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2
Season the chicken breasts with salt, pepper, the thyme, and the poultry seasoning and add them to the skillet.
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3
Cook the chicken on each side for 5 to 6 minutes, or until it is cooked through.
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4
While the chicken is cooking, fill a medium skillet with about 1/2 inch of water.
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5
Place the skillet over high heat; cover it to bring it up to a boil quickly.
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6
Once boiling, add salt and the trimmed asparagus.
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7
If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thicker asparagus cook for 3 to 4 minutes.
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8
You want them to be tender but remain green.
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9
Once cooked, drain the asparagus and return them to the skillet; season with salt, pepper, and the lemon juice.
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10
Shake the pan to spread the seasoning over the asparagus.
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11
Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil.
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12
Return the skillet to the heat and add the butter; once melted, add the sliced mushrooms and season with black pepper.
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13
Cook the mushrooms until lightly browned, 3 to 4 minutes, stirring occasionally.
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14
Add the shallots and the sliced apples and season with salt.
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15
Continue to cook for another couple of minutes.
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16
Add the Calvados and cook a minute more.
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17
Add the chicken stock, bring up to a bubble, and simmer for 3 to 4 minutes.
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18
Add the sour cream and parsley, stir to incorporate, and heat through, 1 minute.
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19
If the sauce is too thick for your liking, add another splash of chicken stock.
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20
Arrange the chicken breasts on serving plates, spoon some sauce with a portion of the apples and mushrooms over the top, and serve the asparagus tips alongside.
