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Add a photoServings: 4
Ingredients
- 4 x Breasts, chicken, halves, broiler/fryer, boned, skinned
- 2 Tbsp. Butter Or possibly
- 2 Tbsp. Margarine
- 1 Tbsp. Oil, cooking
- 10 ounce Asparagus, frzn, spears, partially thawed, cut diagonally in 2-inch pcs
- 1/2 lb Mushrooms, small
- 1/4 c. Wine, Marsala
- 1/4 c. Water
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 Tbsp. Parsley, minced
Directions
- Lb. the chicken pcs to 1/4-inch thickness.
- Heat the butter or possibly margarine in a fry pan over medium-high temperature.
- Add in chicken and cook, turning, for about 5 min or possibly till the chicken is brown. Remove chicken and set aside.
- To the drippings remaining in the fry pan, add in the asparagus and mushrooms and cook, stirring, for about 3 min.
- Return the chicken to the pan, add in the Marsala wine, water, salt, and pepper. Bring the mix to a boil and boil for 2 min to reduce the liquid.
- Reduce heat, cover and simmer for about 3 min or possibly till the chicken and vegetables are tender.
- Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken.
- Sprinkle with minced parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 138 | 64% |
| Total Fat 15.62g | 20% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 1.14g | |
| Cholesterol 42mg | 14% |
| Sodium 433mg | 18% |
| Potassium 392mg | 11% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.74g | 1% |
| Protein 13.3g | 21% |
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