Chicken asparagus marsala

Yield: 4 Servings

Ingredients:

4 ea Breasts

Instructions:

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 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. Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries Inc. : Georgetown Delaware 19947-9622