Recipe number 12867 is

Chicken Asparagus Marsala

The ingredients are:
4 each Breasts, chicken, halves, - broiler/fryer, boned, - skinned 2 tbsp Butter OR 2 tbsp Margarine 1 tbsp Oil, cooking 10 oz Asparagus, frozen, spears, - partially thawed, cut - diagonally in 2-inch - pieces 1/2 lb Mushrooms, small 1/4 cup Wine, Marsala 1/4 cup Water 1/2 tsp Salt 1/8 tsp Pepper 1 tbsp Parsley, chopped

The recipe yield is:
4 servings

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

Poultry; Dpiinc

free recipes home