Chicken Asparagus Marsala
This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | pound |
mushrooms
small |
|
| ¼ | cup |
wine
marsala |
*
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halves, boned, skinned |
|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
vegetable oil
|
|
| 289 | ml/g |
asparagus
frozen, spears, partially thawed, cut diagonally in 2-inch pieces |
|
| 226.8 | g |
mushrooms
small |
|
| 59 | ml |
wine
marsala |
*
|
| 59 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Pound the chicken pieces to ¼ 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.
