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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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