Pat chicken dry and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer chicken to a plate and tent with foil.

While chicken cooks, continue recipe.

Trim woody ends off asparagus.

Place another medium non-stick pan over medium heat. Add asparagus, 2 Tbsp. water, and a pinch of salt to hot pan. Cover and cook until asparagus are bright green and tender, 4-5 minutes.

If asparagus are thinner than a pencil, check for doneness sooner.

Remove from burner. Transfer asparagus to another plate. Wipe pan clean and reserve.

While asparagus cook, quarter mushrooms.

Return pan used to cook asparagus to medium-high heat and add 2 tsp. olive oil.

Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until tender and browned, 3-5 minutes.

Add 1 Tbsp. water, demi-glace, and half the butter (to taste; reserve remaining for garnish) to hot pan. Cook until butter melts and mushrooms are coated, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with remaining butter (to taste) and garnishing asparagus with mushrooms. Bon appétit!