Cook Chicken
Season chicken with salt and pepper.
Sear chicken 3-5 minutes per side until golden.
Remove chicken to a plate.
Make Sauce
Add oil to pan. Sauté shallots, mushrooms, and garlic until softened.
Add white wine and simmer until reduced.
Add chicken stock, cream, milk, and tarragon. Simmer.
Season with salt and pepper.
Stir in cornflour slurry until sauce thickens.
Finish Dish
Lower heat to med-low and return chicken to pan with asparagus.
Cover and cook 5-10 minutes until chicken is cooked through.
Garnish with parsley or tarragon.
