Chicken-Asparagus Marsala |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Another great dinner my husband loves and you can use any vegetable that you like. I use broccoli or mixed vegetables and my kids love it! The secret is to sprinkle parmesan cheese on top after its cooked. Ingredients:
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) |
Directions:
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.
|
|