Title: Chicken Asparagus Marsala
Categories: Poultry Blank
Yield: 4 Servings

4		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 - diagona
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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