What I did was slice up two chicken breast on a bias, so that the pieces were sort of small and flat. Then, I dredged them in a little bit of seasoned flour and seared them in a little oil in a frying pan. Once all the pieces were seared on both sides, I placed them on a baking sheet & finished cooking them in the oven.
While the chicken cooked, I prepared my sauce. I sauteed sliced crimini mushrooms (I know, so uninteresting, but in these economic times, they're more affordable than wild mushrooms) on medium-high heat, added chopped garlic and deglazed the pan with marsala wine. I allowed that to reduce by about half, then added mushroom broth (I took the stems off the mushrooms and just put them in a small pan with water and made a light broth). When the chicken was done cooking, I added them into the sauce and finished with some butter. Chopped parsley makes a nice garnish. White asparagus...mmmmmm.
"Using a peeler, peel off the outer layer of the asparagus spears, from 2 inches below the tip down to the bottom, then tie them in a bundle with a piece of string. Get your deepest saucepan with a lid - the asparagus spears should be able to stand up inside the pan. If they can't, slice the ends off to make them fit. Bring a pan of salted water to the boil and stand the asparagus upright in it. Throw in any sliced-off ends, boil for 5 minutes with the lid on, then turn off the heat. Let the asparagus sit in the pan for another 10 minutes."
-Jamie Oliver, Jamie At Home
I did not stand my asparagus in the pot, and I cooked the spears for about 8 minutes, maybe 10 without the lid on. They turned out lovely. I just served these with sprinkled with sea salt and drizzled with extra virgin olive oil. They were delicate and sweet.