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Chicken Asparagus Marsala Serves 4
4 chicken breast halves, boned and skinned ½ pound mushrooms
10 ounces asparagus spears, cut ¼ cup marsala wine
2 tablespoons butter
1 tablespoon coconut or grapeseed oil
½ tsp salt
¼ cup water
1/8 tsp pepper
1 tbs parsley, chopped
Pound the chicken into pieces to `/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 fry pan, add asparagus and mushrooms and cook, stirring for about 3 minutes. Return the chicken to the pan, add marsala wine, water, salt, 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 chicken on a serving platter. Spoon the vegetable sauce over the chicken. Sprinkle with chopped parsley and serve.
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