Ingredients 4 each chicken breasts, halves, boned, skinned 2 tablespoon butter or margarine 1 tablespoon oil 10 oz asparagus, frozen, spears, partially thawed, cut diagonally in 2-inch pieces 1/2 pound mushrooms, small 1/4 cup wine, marsala 1/4 cup water 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon parsley, fresh, chopped
Directions: 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.