Chicken Marsala Stir Fry

This recipe is an evolution of a recipe I liked from Simply Recipes.


Results
This is one of my favorites. It will be in rotation a lot. The only thing I'd change is that the asparagus taste was too strong for me. Next time I might toss the asparagus with salt and butter before adding it in.

---

Ingredients

Prep Day	Day Of
Mushrooms, 1 pound Asparagus, 12 spears Onion, 1/2	Chicken, 1 breast Marsala Wine, 1/4 cup Butter, 1/2 Tablespoon Dried Oregano, 1 teaspoon or to taste Salt and pepper, to taste

---

Preparation

Prep Day	Morning Of Cooking
Mushrooms, 1 pound, sliced evenly. An egg slicer works beautifully for this. Asparagus, 12 spears. Break the bottom of each spear off and throw away. Break the remaining part in two. Onion, 1/2, cut into small squares.	Chicken, 1 breast, defrost in refrigerator.

---

Cooking

• Cut the chicken into strips or cubes.
• Cook until done, set aside.
• Mushrooms, 1 pound, rince and dry slices.
• Add mushrooms to pan over high heat. Wait for mushrooms to give up their moisture (you will see liquid appear in the pan)
• Pour out about half of the water in the pan.
• Add salt and pepper, to taste.
• Butter, 1/2 T, add to pan.
• Rince the asparagus, dry, add to pan.
• Onion, add to pan.
• Stir and wait for most of the liquid to evaporate.
• Marsala Wine, 1/4 cup, add to pan.
• Increase heat to high, boil until most of the moisture is gone from the pan.
• Return chicken to the pan.
• Dried Oregano, 1 t, add to pan.