Chicken Asparagus Marsala Recipe
Ingredients
4 broiler-fryer chicken breast halves, boned, skinned
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 package (10 ounces) frozen asparagus spears, partially thawed, cut diagonally into 2-inch pieces
1/2 pound small mushrooms
1/4 cup Marsala wine
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley
Directions
With meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.
In skillet, place butter and oil; heat to medium-high temperature.
Add chicken and cook, turning, about 5 minutes or until browned.
Remove chicken; set aside.
To drippings remaining in same skillet, add asparagus and mushrooms; cook, stirring, about 3 minutes.
Return chicken to pan; add wine, water, salt and pepper.
Bring to a boil; boil 2 minutes to reduce liquid.
Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender.
Arrange chicken on platter; spoon vegetable sauce over chicken.
Sprinkle with chopped parsley.
In skillet, place butter and oil; heat to medium-high temperature.
Add chicken and cook, turning, about 5 minutes or until browned.
Remove chicken; set aside.
To drippings remaining in same skillet, add asparagus and mushrooms; cook, stirring, about 3 minutes.
Return chicken to pan; add wine, water, salt and pepper.
Bring to a boil; boil 2 minutes to reduce liquid.
Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender.
Arrange chicken on platter; spoon vegetable sauce over chicken.
Sprinkle with chopped parsley.
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