----------------- Meal-Master ------------------

     Title: Chicken Asparagus Marsala
Categories: Poultry, DPIinc
  Servings: 4

      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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