Balsamic Vinegar Chicken

In a large, heavy skillet heat oil over medium-high heat. Add chicken and cook for 2 minutes. Turn chicken over in skillet and sprinkle with white pepper. Add shallots or green onions to skillet; cook for 2 minutes more. Drain off fat. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

Meanwhile, snap off and discard woody bases from fresh asparagus. Cut asparagus into 2-inch lengths. Halve any large mushrooms. Add asparagus to skillet; cover and cook for 5-7 minutes, or till asparagus is just tender and chicken is tender and no pink remains. Add mushrooms. Cover and cook for 1 minute.

Use a slotted spoon to transfer chicken, asparagus, and mushrooms to a serving platter. Add vinegar to liquid in skillet. Bring to boiling; boil over high heat for 5 minutes, or till liquid is reduced to 1/3 cup. Remove skillet from heat. Using a wire whisk, blend margarine or butter into liquid in skillet. Spoon over chicken; sprinkle with pine nuts. Serve with rice.