1. Warm a saute pan with 1/4 cup olive oil
  2. Slice fingerling potatoes in 3, place in hot pan
  3. Peel and remove fibrous stem from asparagus, add to potatoes. Add minced garlic, rosemary and sea salt, cover, add 2 Tb butter to finish
  4. Pound Chicken breasts, season with salt and pepper then dust in flour
  5. In large saute pan add remaining 1/4 cup of olive oil and 2 TB butter, once hot, place flour dusted chicken breast in pan
  6. Allow side to golden brown then add sliced mushrooms
  7. After mushrooms are partially cooked add 1 jar of Stancato’s marsala, allow to simmer for 5-10 minutes
  8. Plate the potatoes and asparagus, followed by chicken and generous amount of mushrooms and sauce 9. Enjoy