Chicken asparagus marsala

Yield: 4 servings

Measure Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
2 tablespoons Butter OR
2 tablespoons Margarine
1 tablespoon Oil, cooking
10 ounces Asparagus, frozen, spears, partially thawed, cut diagonally in 2-inch pieces
½ pounds Mushrooms, small
¼ cup Wine, Marsala
¼ cup Water
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parsley, chopped

Pound the chicken pieces to ¼-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 From: Rob Stewart Date: 09-08-94

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