4 boneless, skinless chicken breast halves
2 tablespoons butter or margarine
1/2 pound mushrooms, sliced
1/4 cup Marsala wine
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, cut in 5-inch spears*
1 tablespoon chopped parsley Preparation
On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness. In frypan, place butter or margarine; heat to medium-high temperature. Add chicken and cook, turning about 5 minutes or until browned. Remove chicken and set aside. To drippings remaining in same frypan, add mushrooms and cook, stirring, about 2 minutes. Add Marsala wine, water, salt, and pepper. Return chicken to pan; spoon sauce over chicken. Arrange asparagus over chicken. Heat to boiling; reduce heat to medium, cover and cook about 8 minutes or until chicken and asparagus are fork tender. Transfer chicken and asparagus to serving platter; keep warm. Heat Marsala sauce to boiling and boil about 2 minutes to reduce liquid. Spoon sauce over chicken; sprinkle with chopped parsley.
*One and one-half packages (10 ounces each) frozen asparagus spears can be substituted.
Calories per Serving: 236
Total Fat: 8g
Saturated Fat: 1.5g