INGREDIENTS 4 oz boneless, skinless chicken breast, butterflied. I used 4 thinly sliced chicken breasts. 1/4 cup white wine 1/4 cup fresh lemon juice 2 tsp olive oil 1 tsp capers 12 asparagus spears Mrs Dash Italian Seasoning to taste Salt and pepper to taste DIRECTIONS Season chicken breasts with Mrs. Dash. Heat nonstick skillet over medium heat and add olive oil. Cook chicken breast for about 2 to 3 minutes on each side, until golden brown. Add white wine, lemon juice, and capers and simmer until chicken is cooked through. Season with salt and pepper to taste and serve with asparagus spears. To prepare Asparagus heat the oven to 350 degrees, wash and rinse the asparagus and then drizzle 1 tbsp olive oil over spears on a flat baking sheet. Sprinkle with sea salt and bake until crispy (about 15 minutes).