How to cook
Mix the flour, parmesan, garlic powder and black pepper in a shallow bowl. Set aside 2 tablespoons.
Lightly moisten the chicken with water. Spread it evenly with the flour you set aside.
Heat oil in a large skillet over medium heat. Add 1/2 of the chicken bites or juliennes; cook them for 3 minutes on each side or until they aquire a golden brown color.
Do the same with the remaining chicken and adding extra oil, if necessary. Remove the chicken from the pan. Keep the chicken warm.
Mix the broth, basil, oregano and flour mixture in a medium bowl until the ingredients are mixed well.
Pour them into the pan along with the asparagus and canned mushrooms.
You can prepare the recipe for chicken with herbs without mushrooms!
Leave them to boil. Reduce the heat to a minimum; leave them simmer for 3 to 5 minutes or until the sauce thickens slightly, while stirring often.
Stir the lemon juice. Place the citrus and herbs chicken with asparagus into the pan and cook it for 2 minutes or until it warms up. Serve it with a baguette.