2 sweet red peppers
2 sweet yellow peppers
5 whole chicken breasts, skinned and boned
2 tbsp. butter
2 tbsp. good olive oil
1 1/2 lbs. asparagus
1/2 c. Marsala wine
1 tbsp. chicken base
1 tbsp. chopped fresh or 1 tsp. dried thyme
1 tbsp. chopped fresh or 1 tsp. dried rosemary
1 lg. tomato, seeded and chopped
2 tbsp. fresh lemon juice
3/4 c. whipping cream
Salt and pepper
3/4 c. snipped fresh chives

Cut the chicken into 1 1/2 inch chunks. Cut the asparagus into 2-inch pieces on the diagonal. Core and cut the peppers into squares about the size of the chicken pieces.

In a wok, heat 1 tablespoon butter and 1 tablespoon oil over medium high heat. Add the peppers and stir fry until crisp tender, about 4 minutes. Remove and set aside in a bowl.

Add the asparagus to the wok and stir fry for 5 minutes; add to the peppers. Add the remaining butter and oil to the wok and stir fry the chicken, in batches if necessary, for 8 minutes or until cooked. Remove from the wok with a slotted spoon and add to the vegetables. Add the wine, chicken base, and herbs to the wok.

Bring to a boil and cook until syrupy. Pour in the lemon juice and bring to a boil. Add the cream and season to taste. Cook until thickened. Add the chicken and vegetables and stir to coat with the sauce. Heat through and pour into a serving bowl. Top with chives. Serve over basmati rice, if desired. Serves 6.