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How To make Chicken Asparagus Marsala

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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.

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