In large skillet of boiling water, cook asparagus for 3 to 5 minutes or until tender-crisp; drain. Chill under cold running water; drain again and pat dry. Set aside.

Place chicken breasts between waxed paper; using heavy pan or mallet, pound to slightly flatten. In shallow dish, combine flour, salt, pepper and thyme; coat both sides of chicken in flour mixture, shaking off excess.

In large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and cook until well browned on both sides, about 5 minutes. Reduce heat to low; add wine; cover and simmer until chicken is no longer pink, 2 to 3 minutes. Arrange chicken in one layer in shallow baking dish; set aside.

In same skillet, over high heat, cook mushrooms, adding a little more butter if needed, until tender, about 3 minutes; spoon over chicken. Top each chicken breast with 4 asparagus spears and a cheese slice. Broil until cheese melts, 2 to 3 minutes.

To serve, sprinkle each with paprika and squeeze lemon juice over top.

Tip:

Serve with roasted potato wedges.