Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.
4 Chicken Breast Halves, Boned and Skinned 1⁄2 Pound Mushrooms 10 Ounces Asparagus Spears, Cut 1⁄4 Cup Marsala Wine 2 Tablespoons Butter
1 Tablespoon Coconut or Grapeseed Oil
1⁄2 Teaspoon Salt
1⁄4 Cup Water
1⁄8 Teaspoon Pepper
1 Tablespoon Parsley, Chopped Diagonally into Pieces
Pound the chicken pieces to 1⁄4-inch thickness. Melt the butter in a frying pan over medium-high tempera- ture. 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 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.
TIP: The alcohol in the wine will burn off during cooking but make sure you are using a quality Marsala to get the best flavor. If the asparagus is very thick, rather than wasting the tough ends, use a vegetable peeler to peel off the hard outer edge and leave the soft middle intact.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner