We have been saving this recipe for months, just waiting for spring to begin. Now that spring has begun, we can't think of a better way to greet it than with this recipe for Chicken Asparagus Marsala, sent in by Kathy Queen of Swanton. Her husband found it online, and they like to make it with fresh asparagus from their friends' garden.
4 chicken breasts, boned and skinned
2 tablespoons butter
10 ounces of asparagus, cut in 2-inch pieces
1/2 pound small mushrooms, sliced
1/2 cup Marsala wine
1/4 cup water
1/2 teaspoon salt
⅛ teaspoon pepper
1 tablespoon parsley, chopped
Pound the chicken to 1/4-inch thickness. Melt butter in a frying pan over medium-high heat. Add chicken and cook, turning, for about 5 minutes or until browned on both sides. Remove chicken and set aside. To the drippings add the asparagus and mushrooms, and cook, stirring, for about 3 minutes. Return chicken to the pan, and add the Marsala, 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 vegetables and sauce over the chicken. Sprinkle with parsley and serve.
Yield: 4 servings
-- Kathy Queen
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