Tobblin's creamy skillet dish

A simple recipe ( most of mine are )
This dish works well with Turkey breast, chicken breast, but also would work equally well with a brace of coneys ( red meat just doesn't do well in cream sauce )

butter a skillet, and dice the meat, lightly season it with salt and fresh course black pepper. Cook it til its completely done then remove from skillet.

add abit more butter to allow you to fry up some asparagus ,
you want these cut in about 2" chunks, or you can substitute frozen Brussels sprouts but it is not near as good.
For Asparagus, you want them seasoned in the butter with jus garlic powder, fry them til they are a real pretty green, and take them out, you don't wanna ruin em!
While you were doing that, take a Yam, dice it in 2" strips ( resembling fries ) and microwave til they are almost cooked through.
When you get the asparagus out of the skillet, put in the Yam ( or sweet potato ) Now these have to be fresh, no canned or precooked taters bleh...
After you fry up those til they are a nice golden brown on the outside, remove them from the skillet, clean the skillet and start a cream sauce.

( for my cream sauce, I prefer less heaviness, since already butter is being used so I sub cream with milk. )
Cream sauce is like making flour gravy without anything else in it if your unfamiliar.
Take some butter, melt it into your skillet, and begin to add in some flour, you want enough to almost make a paste but abit looser, toast the flour, but do not burn it.
After this is toasted carefully begin to add milk and let it thicken into a sauce.
once it becomes a nice creamy sauce, add your ingredients back in that you precooked. let it simmer until you can see some of the caramelization coming off the meat , then add in half cup of frozen peas ( I like the baby petite peas personally, they give better flavor )

let simmer a brief amount longer, til the peas are thawed and the dish is warm again from adding the frozen peas, additional seasoning to taste ( salt and course fresh pepper )

Serve with dinner rolls, fresh bread or biscuits or cornbread or whatever.

Pretty much a complete meal right there.
If you like, you can top each serving with a sprinkle of cheddar cheese.

Each ingredient has its own unique flavor, that is balanced with the cream sauce.
It's nice.