Ingredients:

• 8 spears asparagus, cleaned and steamed until just tender
• 4 skinless, boneless chicken thighs pounded thin
• 1 ½ tablespoons butter
• 1 ½ tablespoons olive oil
• ¼ pound mushrooms, sliced thin
• 4 thin slices prosciutto
• 4 thin slices Gruyere or Fontina
• Chopped parsley and lemon quarters for garnish

Instructions:

1. Heat butter and olive oil over moderate heat until hot and sauté the chicken in it. Season with salt and pepper, sautéing two minutes on each side or until golden.  Transfer to a gratin dish just large enough to hold them in one layer.
2. Sauté the mushrooms in same pan until browned lightly and spoon over the chicken.  Top each piece with a slice of prosciutto (which I usually leave out as it is too salty), asparagus and the cheese.  Cover with foil.
3. Bake for 15 to 20 minutes at 375 degrees and end with a minute under the broiler to crisp the cheese.

Comments: This is a simple do ahead dish that works great for entertaining or an easy elegant dish.  Serve with rice pilaf or pasta tossed with grated cheese and olive oil.