Dressing on asparagus creates a winning side dish.
Make the No-Fat Tasty Dressing (sauce for the asparagus) first and set aside. This takes just a couple of minutes. Get the Cauliflower-mash (Faux Mashed Potatoes) and asparagus ready to cook so that they are timed with the chicken. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat olive oil in a skillet over medium-high heat and sauté the chicken until it is browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, (add some vegetable stock if needed), shaking the skillet and stirring the mushrooms. Cook for about 3 minutes; then add the vinegar, remaining stock, bay leaf and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium-high heat for about 7 minutes. Discard the bay leaf. Place the chicken on the Cauliflower-mash, pour the mushroom sauce mixture over the chicken and serve with the asparagus drizzled with No-Fat Tasty Dressing. Have blueberries for dessert.