8 skinless bone-less chicken thighs
1 teaspoons kosher salt
1/4 teaspoon black peper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
2 cups chicken stock
1/2 cup dry white wine
1/4 cup heavy cream
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
1 cup coarsely chopped leek (from 1 medium leek), optional
egg noodles, cooked
fresh chives, chopped

Place each thigh into a zip lock bag and pound to 1/4 inch thickness.
Heat oil in a 12-inch cast-iron skillet over medium-high.
Coat each thigh in flour an cook until deep golden brown, 4 to 5 minutes per side.
Remove chicken to a plate, and keep warm.
Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes.
Add carrots and leek and cook about 3 minutes.
Add chicken stock, wine,and 2 tablespoons flour stirring often, until sauce thickens slightly, about 6 minutes.
Stir in cream and salt and pepper.
Cover, reduce heat to medium-low, and cook about 15 minutes.
Uncover and sprinkle with asparagus and cook until tender-crisp, about 10 minutes.
Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.

Notes
Browning the chicken well makes the pan sauce rich and flavorful, so don’t rush through this step.