CHICKEN ASPARAGUS MARSALA

Servings: 4
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

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

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