Chicken Asparagus Marsala

By lknowles

"Chicken Cookery" - 1994 Delmarva chicken cooking contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

Ingredients

• 4 Chicken Breast Halves, Boned & Skinned
• 2 Tbsp Butter (Or Margarine)
• 1 Tbsp Oil
• 10 Oz Asparagus Spears, Cut Diagonally In 2" Pieces
• 1/2 Lb Mushrooms
• 1/4 Cup Marsala
• 1/4 Cup Water
• 1/2 Tsp Salt
• 1/8 Tsp Pepper
• 1 Tbsp Parsley, Chopped

Details

Servings 4

Preparation

Step 1

Pound the chicken pieces to 1/4-inch thickness. Melt the butter or margarine in a frying 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.

Per Serving: 224 Cal (48% from Fat, 37% from Protein, 14% from Carb); 20 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 8 g Carb; 2 g Fiber; 113 mg Sodium; 60 mg Cholesterol; AccuPoints = 5.1; Exchanges = 1 Veg - 2 Very Lean Meat - 2 Fat