| 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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