---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN ASPARAGUS MARSALA
  Categories: Poultry, Dpiinc
       Yield: 4 servings
  
       4 ea Breasts, chicken, halves,
            -- broiler/fryer, boned,
            -- skinned
       2 tb Butter OR
       2 tb Margarine
       1 tb Oil, cooking
      10 oz Asparagus, frozen, spears,
            -- partially thawed, cut
            -- diagonally in 2-inch
            -- pieces
     1/2 lb Mushrooms, small
     1/4 c  Wine, Marsala
     1/4 c  Water
     1/2 ts Salt
     1/8 ts Pepper
       1 tb Parsley, chopped
  
        Pound the chicken pieces to 1/4-inch thickness.
   
        Melt the butter or margarine in a fry 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 the asparagus and
   mushrooms and cook, stirring, for about 3 minutes.
   
        Return the chicken to the pan, add the Marsala wine, water, salt,
   and pepper.  Bring the mixture to a boil and 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 the chicken on a serving platter.  Spoon the vegetable
   sauce over the chicken.
   
        Sprinkle with chopped parsley and serve.
   
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622
  
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