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  Recipe Home » Poultry » Chicken Asparagus Marsala
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  Chicken Asparagus Marsala
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
4 each Breasts, chicken, halves, - broiler/fryer, boned, - skinned
2 tbsp Butter OR
2 tbsp Margarine
1 tbsp Oil, cooking
10 oz Asparagus, frozen, spears, - partially thawed, cut - diagonally in 2-inch - pieces
1/2 lb Mushrooms, small
1/4 cup Wine, Marsala
1/4 cup Water
1/2 tsp Salt
1/8 tsp Pepper
1 tbsp Parsley, chopped
Instructions:
Pound the chicken pieces to 1/4-inch thickness.

Melt the butter or margarine in a fry pan over medium-high
temperature.

Add chicken and cook, turning, for about 5 minutes or until the
chicken is brown. Remove chicken and set aside.

To the drippings remaining in the fry pan, add the asparagus and
mushrooms and cook, stirring, for about 3 minutes.

Return the chicken to the pan, add the Marsala wine, water,
salt, and pepper. Bring the mixture to a boil and boil for 2 minutes
to reduce the liquid.

Reduce heat, cover and simmer for about 3 minutes or until the
chicken and vegetables are tender.

Arrange the chicken on a serving platter. Spoon the vegetable
sauce over the chicken.

Sprinkle with chopped parsley and serve.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
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