| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Dpiinc | 4 | Servings | |
INGREDIENTS
| 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 diagonally in 2-inch pieces |
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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