Chicken Marsala with Asparagus...

At times when our busy lives seems to be dictating when and what we eat; I suggest this simple inexpensive recipe. Always a crowd pleaser, Chicken Marsala is a delicious, classic chicken dish; lightly coated chicken breasts braised with Marsala wine and mushrooms. It’s an easy recipe, ideal for a quick weeknight entrée or serving to your most important company at an impromptu dinner party. Serve with steamed asparagus, angle hair pasta and a garden fresh salad. Within no time dinner will be on the table.


Chicken Marsala

Ingredients:
¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves
~ pounded ¼ inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Working in batches, coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Serves 4



Steamed Fresh Asparagus

Ingredients:
1 bunch asparagus spears

Place water in the bottom half of steamer pan set and bring to a boil.
Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Serves 4

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George's notes:

• Planning meals can be difficult, so here is one I turn to when its be a long day, unexpected guest come for dinner or just when I want dinner to be easy.
• Chicken Marsala is a traditional Italian dish, originally from Sicily and very popular in the area around Rome.