Chicken Asparagus Marsala

• 4 each chicken breasts halves, boned, skinned
• 2 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• 10 ounces asparagus frozen, spears, partially thawed, cut diagonally in 2-inch pieces
• 1/2 pound mushrooms small
• 1/4 cup wine marsala
• 1/4 cup water
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 tablespoon parsley leaves fresh, chopped

1. Pound the chicken pieces to 1/4 inch thickness.
2. Melt the butter or margarine in a fry pan over medium-high temperature.
3. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown.
4. Remove chicken and set aside.
5. To the drippings remaining in the fry pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes.
6. Return the chicken to the pan, add the Marsala wine, water, salt, and pepper.
7. Bring the mixture to a boil and boil for 2 minutes to reduce the liquid.
8. Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender.
9. Arrange the chicken on a serving platter.
10. Spoon the vegetable sauce over the chicken.
11. Sprinkle with chopped parsley and serve.

chicken breasts halves, butter, vegetable oil, mushrooms, wine marsala, water, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/chicken-asparagus-marsala-570 (may not work)