Balsamic Asparagus Chicken

6 chicken breasts

Marinade:
1 c. balsamic vinegar
3/4 c. olive oil
2 tsp. brown sugar
pepper (to taste)

Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)

Topping:
12 asparagus spears
4 slices provolone cheese

Marinate Chicken in bag for at least 2 hours. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 20-30 minutes (or until chicken is cooked through). While cooking chicken heat oil in a large skillet. Add mushrooms and saute, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).

Also steam Asparagus and put to side. Remove Chicken and layer on provolone cheese and asparagus then broil for 3 minutes on high. Add sauce on top and serve.

Label:Balsamic Chicken Place chicken and marinade in glass pan and bake for 20-30 min or until chicken is done. Bring sauce to boil and then simmer for 30 min Cook asparagus Take chicken out top with cheese and asparagus broil for 3 minutes on high Add sauce to top. 1/30/09