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CHICKEN - PAN FRY - Chicken Alfredo with Mushrooms, Asparagus And Rice :]>
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Recipe courtesy Jean Anderson Serves: 4 servings Ingredients | |
2 tablespoons | extra-virgin olive oil |
1 (8-ounce) package | sliced fresh white mushrooms |
1 cup | onion, chopped |
1 small | garlic clove, minced |
1/2 teaspoon | dried marjoram, crumbled |
1/4 teaspoon | dried thyme, crumbled |
1/4 teaspoon | freshly ground black pepper |
1 (10-ounce) | cooked chicken breast |
1 1/2 cups | Alfredo Sauce, (Homemade) |
1/4 cup | dry Marsala |
Sherry, alternative | |
white wine, alternative | |
1 (9-ounce) package | frozen asparagus cuts, (do not thaw but do separate into individual pieces) |
3 cups | rice, cooked |
Directions
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
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