Chicken w/ Asparagus III: Hakuna Marsala

My third take on this meal, after doing a lemon sauce and a hollandaise sauce, is a marsala sauce.

---

Results
This is the best of the three Chicken w/ Asparagus recipes that I've done. The recipe still needs something, but it's getting closer to a nice regular meal.

---

Ingredients

Prep Day	Day Of
Asparagus, 6 thick spears or 12 thin spears Garlic, 3 cloves Green Onions, 2	Chicken, 2 breasts Chicken Broth, 1 can Cornstarch, 1 Tablespoon Marsala Wine, 1/4 cup Salt Pepper Toothpicks or small skewers

---

Preparation

Prep Day	Morning Of Cooking
Asparagus, 12 spears, break off ends of the asparagus (roughly the last 1/3 of the stalk) Garlic, 3 cloves, minced/chopped finely. Green onions, 2, chopped.	Chicken, 2 breasts, defrost in the refrigerator.

---

Cooking

• Chicken, 2 breasts, defrosted. Pound flat.
• Season the inside of the chicken breasts with salt, pepper.
• Smear the garlic on the inside of the breasts.
• Rinse the asparagus.
• Roll 6 spears asparagus in each chicken breast.
• Skewer the chicken breasts together with the toothpicks.
• Sear the chicken until golden brown, 4 to 5 minutes per side.
• Chicken broth, 3/4 can, add to pan.
• Reduce heat to medium low and cook chicken until cooked through.
• Sauce, whisk together:
• Chicken broth, 1/4 can (what remains)
• Marsala Wine, 1/4 cup
• Cornstarch, 1 T
• Add to pan and cook until sauce thickens.
• Top with green onions and server over rice.