Using a paper towel, pat chicken dry and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Pour flour into a large zip bag and then add in chicken. Close bag tightlly and then gently toss to coat the chicken with flour.
Heat olive oil in a large cast iron skillet over medium high heat.
Take chicken from bag, shaking off excess flour back into bag, and place chicken in skillet. Keep the bag of flour to use again in this recipe.
Cook chicken until golden brown- approximately 4-5 mins. per side. Remove chicken and place on a plate. Place another plate over the chicken to keep chicken warm.
Using the same skillet, add mushrooms and cook until mushrooms start to brown- about 4-5 mins. Add in carrots and the leek and cook those for about 3 mins.
Add 2 TBSP of the flour and cook for 1 minute, stirring constantly. Add broth and wine and stir often for about 5-6 mins. Sauce should begin to thicken, and then stir in cream, and remaining salt and pepper.
Add chicken back to skillet and cover with sauce. Reduce heat to medium-low, cover the skillet and let chicken and sauce cook for about 15 mins.
Add asparagus to skillet, return cover to skillet, and cook for about 10 mins. Chicken should be cooked through and asparagus should be tender but still crisp.
Serve the dish over hot egg noodles and garnish with chives. Enjoy!