Pollo da Paola

1 shallot, minced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup butter
1 cup button mushrooms, sliced
1/2 pound fresh asparagus, cut into 2" pieces
4 chicken breasts, chopped
1 cup dry white wine
1/4 cup fresh parsley
1 tablespoon dried sage
salt and pepper

1. Melt the butter with the olive oil in a large skillet over medium heat.
2. Add the shallot and saute until tender, then add the garlic, sage and the mushrooms.
3. Remove the garlic, shallot and mushrooms and pan fry the chicken pieces until cooked entirely.
4. Readd the garlic, shallot and mushrooms with the remaining ingredients, except the asparagus, cover and simmer for 20 minutes.
5. Add the asparagus and continue to simmer until tender, another 10 minues.

Makes 4 servings