CHICKEN MARSALA WITH ONION – MUSHROOMS – ASPARAGUS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–sweet onion (one-half)

–mushrooms (baby bellas, 6 to 8)

–asparagus (fresh, 8 to 10, long stem)

–thyme (fresh if possible)

–rosemary (fresh if possible)

Slice one-half onion and place in a large, covered baking dish.  Slice the mushrooms and place in the baking dish.  Cut off the ends of the asparagus, leaving the most tender parts.  Add to the baking dish.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add one-quarter cup of Marsala wine.  Microwave on high for 5 minutes.  Place chicken atop the asparagus.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 5 minutes.  Serve hot.

–chicken Marsala adapted from Edward Giobbi’s Italian Family Dining.

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