Cooking Recipe Chicken Asparagus Marsala

Recipe Ingredients

4 ea Breasts, chicken, halves, broiler/fryer, boned, skinned

2 tb Butter OR

2 tb Margarine

1 tb Oil, cooking

10 oz Asparagus, frozen, spears, partially thawed, cut diagonally in 2-inch pieces

1/2 lb Mushrooms, small

1/4 c Wine, Marsala

1/4 c Water

1/2 ts Salt

1/8 ts Pepper

1 tb Parsley, chopped

Poun d the chicken pieces to 1/4-inch thickness.

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

Directions

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

Categories matching this recipe

Poultry ,Dpiinc