Chicken Asparagus Marsala

This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

4	each	chicken breasts	halves, boned, skinned
2	tablespoons	butter	or margarine
1	tablespoon	vegetable oil
10	ounces	asparagus	frozen, spears, partially thawed, cut diagonally in 2-inch pieces
1/2	pound	mushrooms	small
1/4	cup	wine	marsala
1/4	cup	water
1/2	teaspoon	salt
1/8	teaspoon	black pepper
1	tablespoon	parsley leaves	fresh, chopped

Directions

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.

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