Chicken Asparagus Marsala
chicken breasts, halved, boneless and skinless
asparagus, partially thawed, cut diagaonally in 2" pieces
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.