Chicken Marsala

You don't have to go to a restaurant to enjoy the exquisite taste of Chicken Marsala. Make it in 30 minutes at home and have the bonus of leftovers.

INGREDIENTS

6-skinless, boneless chicken breasts

Salt & pepper

Olive oil

1-bundle asparagus spears, rinsed & patted dry, tough ends snapped off          

½ lb. mushrooms, sliced

1 T. butter

1/3 C. Marsala wine

1-can beef consommé

1 T. corn starch plus ¼ C. water (slurry)

6-slices provolone cheese

INSTRUCTIONS
Heat oven to 450°F.

Place asparagus spears on a foil lined baking sheet. Drizzle lightly with olive oil and rub with hands to coat the spears. Spread spears out to lay flat. Sprinkle them with salt. Bake 8-10 minutes.

In the meantime, coat the bottom of a skillet with olive oil (approx. 3 T.) and heat on medium high heat. Salt and pepper one side of the chicken breasts and put into skillet, seasoned side down. Now salt and pepper the other side. Fry for about 4-5 minutes per side.

When chicken is done (the center is fully cooked) remove from skillet. (You could place them on your baking sheet along with the already baked asparagus spears). Into the same hot skillet, add butter and mushrooms. Sauté mushrooms for about 10 minutes, until they have browned. Lightly salt them and add Marsala wine and wait 1 minute, then add beef consommé. Into a small bowl (or coffee mug) mix corn starch and water. (This is a slurry). Add slurry to the mushrooms and stir until sauce is slightly thickened and bubbly.

To serve, place a piece of chicken in the center of your plate. Spoon mushroom sauce over and around the chicken. Place 5 or 6 asparagus spears crosswise on top of the chicken breast, followed by a slice of provolone.  (The cheese should melt from the warmth of the food.) Enjoy.