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Ingredients
- Georgetown, Delaware, 19
- Delmarva Poultry Industr
- 1 tb Parsley, chopped
- 1/8 ts Pepper
- 1/2 ts Salt
- 1/4 c Water
- 1/4 c Wine, Marsala
- 1/2 lb Mushrooms, small
- -- pieces
- -- diagonally in 2-inch
- -- partially thawed, cut
- 10 oz Asparagus, frozen, spears,
- 1 tb Oil, cooking
- 2 tb Margarine
- 2 tb Butter OR
- -- skinned
- -- broiler/fryer, boned,
- 4 Breasts, chicken, halves,
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Directions
Menge: 4 Portionen
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.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
Weitere Informationen zur Kategorie Asparagus.
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