Split the chicken into 4 half-breasts, wash and trim away any fat and pound to an even thickness.

Combine the flour, Old Bay seasoning, salt and pepper in a one gallon plastic bag - shake well to mix. Drop each breast half in the bag with the flour mixture and shake to coat the chicken thoroughly. Place the breasts on a platter and set in the refrigerator for a half-hour. This allows the flour coating to adhere to the chicken and prevent it from coming off in the pan while browning. Just before sauteing, coat the chicken with the flour mixture again.

Heat the oil and butter in a large skillet over medium heat. Brown the chicken for 2-3 minutes on the first side until golden brown. Turn the chicken and brown the second side for 2-3 minutes. After turning the chicken stir in the asparagus. When the second side is browned add the broth and the bourbon, cover and slowly simmer for 10 minutes. Test chicken for doneness as the size of the breast may require an additional minute or two of simmering. Remove the chicken to serving platter and keep in a warm oven.

Add the heavy cream to the asparagus, bourbon and pan drippings. Over a medium-low fire simmer the sauce to reduce, stirring frequently, for 10 to 15 minutes or until the sauce begins to thicken. If additional thickening is desired use a Beurre Manié.

Adjust salt and pepper to taste