I made this Sunday night, and it is sooo good! I even liked it better than Macaroni Grill's Marsala. Anyway, it is super easy and delicious...one of our new favorites. I paired it on top of whole wheat Linguine, but it would be really good with rosemary garlic roasted or mashed potatoes as well.
4 Chicken Breast (I use the thinly sliced ones...they cook faster)
2 Tbl Butter
1 Pound Fresh Asparagus
1/2 Pound Fresh Mushrooms
1 Clove fresh minced Garlic
1/4 Cup Marsala Wine
1/4 Cup Water
Salt and Pepper (however much you want to lightly season)
Fresh Chopped Parsley (for garnish)
Grated Parmesan Cheese
In a Saute' Pan, place butter and heat to medium-high temperature. Add chicken and cook, turning until browned and thoroughly cooked. Remove Chicken and set aside.
In same pan, add mushrooms and garlic an cook until mushrooms are heated and cooked through (about 6-8 minutes). Add Marsala Wine, water, and season with salt and pepper. Return Chicken to pan and arrange mushrooms on top of chicken.
Arrange Asparagus over chicken and mushrooms. Heat to boiling and then reduce to medium and cover until asparagus is steamed through (about 8 minutes).
Transfer chicken to a serving platter and spoon sauce and mushrooms on top. Serve asparagus along side the chicken. Sprinkle fresh parsley over chicken and Parmesan cheese (if desired).
Enjoy!
4 comments:
That looks way yummy. We are big asparagus fans so we will definitely have to try it!
where do you get marsala wine?
is it cooking wine?
Yes, just Marsala cooking wine. It is in the condiment section with the balsamic vinegar and stuff.
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