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chicken marsala

Chicken Asparagus Marsala

Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.
Cook Time 17 mins
Course Main Course
Cuisine American, Italian
Servings 6 servings


  • 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
  • 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.