Chicken Breasts with Mushrooms and Asparagus

Ingredients

• 1 pound asparagus fresh
• 4 slices bread french toasted
• 2 tablespoons butter 
• 2 tablespoons capers drained
• 1.5 lb chicken breast 
• 0.3 cup parsley fresh loosely packed chopped
• 8 oz mushrooms fresh sliced
• 3  garlic clove sliced
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon pepper red crushed (such as McCormick Perfect Pinch)
• 4 tablespoons olive oil 

Equipment

• frying pan
• plastic wrap
• grill
• rolling pin
• meat tenderizer

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or meat mallet.
3. Sprinkle with seasoning and salt.
4. Grill chicken, covered with grill lid, 4 to 5 minutes.
5. Add green onions to grill (if desired), and grill chicken and onions 4 to 5 minutes or until chicken is browned and done.
6. Snap off and discard tough ends of asparagus. Cook asparagus and next 2 ingredients in hot oil in a large nonstick skillet over medium-high heat, stirring often, 3 to 4 minutes or until asparagus is crisp-tender.
7. Add capers and lemon juice; cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet.
8. Remove from heat; stir in dill and butter, stirring until butter melts.
9. Place chicken and onions on bread, and top with sauce.