Chicken Marsala With Asparagus - cooking recipe

Ingredients

2 or 3 whole boned and skinned chicken breasts, cut into small strips and pounded thin
flour
2 Tbsp. butter
1 Tbsp. oil
1 lb. fresh asparagus, cut diagonally into 1-inch pieces
juice of 1 lemon
1 c. Marsala wine

Preparation

Lightly flour chicken strips on both sides.
Melt butter with oil in skillet.
Cook chicken strips about 3 minutes per side. Remove chicken from pan; keep warm.
Add asparagus to pan; cook on a little higher heat until crisp; add a little more butter if necessary.
Return chicken to skillet with asparagus.
Add lemon juice and wine.
Bring to boil; simmer until thickened.
Serve over broad egg noodles or rice.
Makes 4 to 6 servings.