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Weight Control


Chicken Asparagus Marsala

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


  1. On a hard surface, pound chicken to 1/4 inch thickness.
  2. In frying pan, place margarine & olive oil; heat to medium-high temperature. Dredge in flour and shake off excess.
  3. Add chicken and cook, turning about 5 minutes or until browned. Remove chicken and set aside.
  4. To drippings remaining in same frying pan, add mushrooms and cook, stirring about 2 minutes.
  5. Add marsala wine, water, and pepper. Return chicken to frying pan; spoon sauce over chicken.
  6. Arrange asparagus over chicken. Heat to medium boil and cook for another 4 minutes.
  7. Transfer chicken and asparagus to serving platter keep warm. Heat marsala sauce to boiling and boil about 2 minutes to reduce liquid.
  8. Spoon sauce over chicken; sprinkle with chopped parsley. Serve with a side of pasta.
Nutritional Information (per serving)
Calories 277
Total Fat 8g
Cholesterol 77mg

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