Recipe - Chicken Asparagus Marsala

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
2 tablespoon Butter OR
2 tablespoon Margarine
1 tablespoon Oil, cooking
10 ounce Asparagus, frozen, spears,
partially thawed, cut
diagonally in 2inch
pieces
One half pound Mushrooms, small
One fourth cup Wine, Marsala
One fourth cup Water
One half teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Parsley, chopped

Pound the chicken pieces to 1/4inch thickness.

Melt the butter or margarine in a fry pan over mediumhigh
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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip