"Chicken Asparagus Marsala"
| Ingredients | | | 4 | each | chicken breasts, halves, boned, skinned | | | 2 | tablespoon | butter or margarine | | | 1 | tablespoon | oil | | | 10 | oz | asparagus, frozen, spears, partially thawed, cut diagonally in 2-inch pieces | | | 1/2 | pound | mushrooms, small | | | 1/4 | cup | wine, marsala | | | 1/4 | cup | water | | | 1/2 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 1 | tablespoon | parsley, fresh, chopped | | | | | |
Directions:
| 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.
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