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The results described are not typical and will vary based on a variety of factors.
Chicken Asparagus Marsala
- 4 chicken breasts halves, boned and skinned
- flour for dredging
- 1 tablespoon of margarine
- 1 tablespoon of olive oil
1 pound fresh asparagus, cut in 5-inch spears (1.5 10 ounce
packages of frozen asparagus spears can be substituted)
- 1/2 pound mushrooms, sliced
- 1/2 cup marsala wine
- 1/4 cup chicken stock
- 1/4 teaspoon pepper
- 1 tablespoon chopped parley
On a hard surface, pound chicken to 1/4 inch thickness.
In frying pan, place margarine & olive oil; heat to
medium-high temperature. Dredge in flour and shake off excess.
Add chicken and cook, turning about 5 minutes or until
browned. Remove chicken and set aside.
To drippings remaining in same frying pan, add mushrooms and cook,
stirring about 2 minutes.
Add marsala wine, water, and pepper. Return chicken to frying pan;
spoon sauce over chicken.
Arrange asparagus over chicken. Heat to medium boil and cook for another 4 minutes.
Transfer chicken and asparagus to serving platter keep warm. Heat
marsala sauce to boiling and boil about 2 minutes to reduce
Spoon sauce over chicken; sprinkle with chopped parsley. Serve
with a side of pasta.
Nutritional Information (per serving)
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