Cut the chicken breast into cubes and toss it in a pan until it is well cooked, then add the plum marmalade and mix, take if off and add the fresh leaves of rosemary

Wash the mushrooms and put them into a grill pan and cook each side for 3-4 min, when ready add the balsamic vinegar and the salt.

Boil the asparagus for a few minutes and when they're soft enough (test with a spoon) take them off the fire and add salt