Amount
Ingredient
Preparation



4
each
chicken breasts

halves, boned, skinned



2
tablespoons
butter

or margarine



1
tablespoon
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





1/8
teaspoon
pepper





1
tablespoon
parsley

fresh, 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