Yield: 4 servings
|4 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned|
|2 tablespoons||Butter OR|
|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|
|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