Chicken Asparagus Marsala
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Title: Chicken Asparagus Marsala
Categories: Poultry, Dpiinc
Yield: 4 servings
4 boneless skinless split chicken breasts cut diagonally in 2-inch pieces
1/2 lb Mushrooms, small
2 tb Butter or Margarine
1/4 c Wine, Marsala
1/4 c Water
1 tb Oil, cooking
1/2 ts Salt
10 oz Asparagus spears, frozen, partially thawed and cut
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
This page was last modified on Sunday, April 14, 1996
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