Chicken-Asparagus Marsala

• 4 chicken cutlets
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 (10 ounce) package frozen asparagus spears, partially thawed
• 1/2 lb mushroom, sliced
• 1 medium onion, chopped
• 1 cup marsala wine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped parsley
• garlic
• parmesan cheese (to garnish)

1. In a skillet, place butter and oil and heat on medium.
2. Add chicken and cook 5 minutes, turning
3. Remove and set aside.
4. To drippings in same skillet, add asparagus, mushrooms and onions.
5. Cook stirring constantly about 4 minutes.
6. Return the chicken to the pan.
7. Add wine, salt, pepper, parsley, and garlic.
8. Bring to a boil and cook for 2 minutes
9. Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender.
10. Arrange chicken on a platter.
11. Spoon vegetable sauce over sauce and sprinkle with parmesan cheese to your liking.

chicken cutlets, butter, vegetable oil, mushroom, onion, marsala wine, salt, pepper, parsley, garlic, parmesan cheese

Taken from www.food.com/recipe/chicken-asparagus-marsala-136376 (may not work)