Chicken Asparagus Marsala
Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.
Course Main Course
Cuisine American, Italian
- 4 Free Range Chicken Breast Halves Boned and Skinned
- 10 oz Asparagus Spears Cut
- 2 tbsp Butter
- 1 tbsp Coconut (or Grapeseed Oil)
- ½ lbs Mushrooms
- ¼ cup Marsala Wine
- ½ tsp Salt
- ¼ cup Water
- ⅛ tsp Pepper
- 1 tbsp Parsley Chopped Diagonally into Pieces
Pound the chicken pieces to 1⁄4-inch thickness.
Melt the butter in a frying 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 frying 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 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.