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Chicken Asparagus Marsala

March 14th 2017

Overview of the Recipe

Asparagus always gives a dish an elegant flair. Here, it also adds beautiful color.

Ingredients List

  • 4 organic chicken breast halves, boned and skinned
  • 10 oz asparagus spears, cut
  • 2 tbsp grass-fed butter
  • 1 tbsp coconut oil
  • ½ tsp salt
  • ¼ c water
  • 1/8 tsp pepper
  • 1 tbsp parsley, chopped
  • ½ lb mushrooms
  • ¼ c Marsala wine

Cooking Directions

Pound the chicken into ¼ inch thickness. Melt the butter in a frying pan over medium-high temperate. 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 frying 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 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 parsley and serve.

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