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Recipes
Chicken Asparagus Marsala
Ingredients:
- 4 chicken breasts halves, boned and skinned
- flour for dredging
- 1 tablespoon of margarine
- 1 tablespoon of olive oil
-
1 pound fresh asparagus, cut in 5-inch spears (1.5 10 ounce
packages of frozen asparagus spears can be substituted)
- 1/2 pound mushrooms, sliced
- 1/2 cup marsala wine
- 1/4 cup chicken stock
- 1/4 teaspoon pepper
- 1 tablespoon chopped parley
Directions:
-
On a hard surface, pound chicken to 1/4 inch thickness.
-
In frying pan, place margarine & olive oil; heat to
medium-high temperature. Dredge in flour and shake off excess.
-
Add chicken and cook, turning about 5 minutes or until
browned. Remove chicken and set aside.
-
To drippings remaining in same frying pan, add mushrooms and cook,
stirring about 2 minutes.
-
Add marsala wine, water, and pepper. Return chicken to frying pan;
spoon sauce over chicken.
-
Arrange asparagus over chicken. Heat to medium boil and cook for another 4 minutes.
-
Transfer chicken and asparagus to serving platter keep warm. Heat
marsala sauce to boiling and boil about 2 minutes to reduce
liquid.
-
Spoon sauce over chicken; sprinkle with chopped parsley. Serve
with a side of pasta.
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