chicken asparagus marsala

Ingredients For chicken asparagus marsala

  • 4
    chicken breasts, halved, boneless and skinless
  • 5/8 tsp
    pepper
  • 1/2 tsp
    salt
  • 1/4 c
    water
  • 1/4 c
    marsala
  • 1/2 lb
    mushrooms
  • 10 oz
    asparagus, partially thawed, cut diagaonally in 2" pieces
  • 1 Tbsp
    oil
  • 2 Tbsp
    butter
  • 1 Tbsp
    chopped parsley

How To Make chicken asparagus marsala

  • 1
    Pound the chicken pieces to 1/4-inch thickness.
  • 2
    Melt the butter or margarine in a fry pan over medium-high temperature.
  • 3
    Add chicken and cook, turning, for about 5 minutes or until the chicken is brown.
  • 4
    Remove chicken and set aside.
  • 5
    To the drippings remaining in the fry pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes.
  • 6
    Return the chicken to the pan, add the Marsala wine, water, salt, and pepper.
  • 7
    Bring the mixture to a boil and boil for 2 minutes to reduce the liquid.
  • 8
    Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender.
  • 9
    Arrange the chicken on a serving platter.
  • 10
    Spoon the vegetable sauce over the chicken.
  • 11
    Sprinkle with chopped parsley and serve.

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