3 lg. carrots, cut into julienne strips or 1/2 lb. baby carrots
3 stalks celery, bias sliced into 1 inch pieces
2 c. fresh or frozen broccoli
3 whole chicken breasts, boned, halved lengthwise
1/4 c. sliced green onion
1 c. chicken broth
2 c. sliced fresh mushrooms
4 tbsp. butter
1/3 c. marsala or dry sherry

Place carrots, celery and broccoli in steamer basket and steam for 10 minutes or until tender; keep warm. Place each chicken breast half between 2 pieces of clear plastic wrap. Pound to 1/4 inch thickness. Remove plastic. Halve each piece of chicken lengthwise if desired.

In a large skillet, cook mushrooms and green onions in 2 tablespoons hot butter until just tender, remove from skillet. In the same skillet, cook a chicken breast in the remaining butter on medium high heat for 2 minutes on each side. Repeat with remaining chicken breasts until all are cooked. Remove chicken from skillet.

For the sauce, to the skillet add chicken broth and marsala or dry sherry. Bring to boiling, simmer uncovered until the liquid is reduced to half. Return chicken and mushroom mixture to the skillet. Heat through.

Arrange steamed vegetables and chicken on a serving platter. Spoon mushroom mixture and sauce over chicken. Serve immediately. Preparation time: 45 minutes. Yield: 6 servings.