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Ingredients: 4 Breasts, chicken, halves, 2 Tablespoon(s) Butter OR 2 Tablespoon(s) Margarine 1 Tablespoon(s) Oil, cooking 10 Ounce(s) Asparagus, frozen, spears, 1/2 Pound(s) Mushrooms, small 1/4 Cup(s) Wine, Marsala 1/4 Cup(s) Instant chicken boullion 1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/8 Teaspoon(s) Pepper 1 Tablespoon(s) Parsley, chopped Directions: 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
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