How to make mushroom sage grilled chicken

Remove chicken from packaging

Slice breasts "butterfly" then pound flat wrapped in plastic

Dress with olive oil, salt, pepper, lemon juice, and parsley

Place mushrooms in preheated pan (with NO olive oil) -- sprinkle with salt and pepper

Mushrooms will begin to sweat -- flip a few times -- cook until browned

Remove mushrooms from pan and let sit on plate while following other steps

Slice an onion (here I used a Vidalia onion for its mild flavor, but use whatever onion of whatever size you prefer) -- I do not worry about uniformity as I prefer my food have character

Heat oil in pan used to cook mushrooms then add onion -- add salt and pepper

Add a slight pinch of brown sugar to help onions caramelize

Once onions have begun to brown, add a splash of balsamic vinegar and stir in

Let onions cook until they brown and become limp

Add back in mushrooms and stir

Add sage (to taste) and as much butter as you would like

Add a very, very slight sprinkle of nutmeg (be very, very cautious! Nutmeg will make the sauce spicy in an unpleasant way)

Stir and let butter melt down -- add about a third of a vegetable cube crumbled

Add heavy cream and as much Parmesan as you'd like -- keep stirring and let cream reduce and thicken

Sauce will look something like this when ready

Prepare asparagus by snapping off hard ends and discarding -- wash off asparagus

Heat up grill pan then add asparagus -- dress with lemon juice, oil, salt, and pepper -- cook until blackened but still bright green (nobody likes an overcooked asparagus)

Remove from pan to grill chicken breasts

Reheat grill pan and place in chicken breasts -- let brown on one side

Flip and brown on the other

Place three asparagus and a spoon of sauce on top of chicken breast as if you work in a five star restaurant!

Just kidding, we're not Gordon Ramsay! Pile ingredients together and enjoy (with a piece of bread for sauce) :)