"Marsala" Chicken and Asparagus

So, I had mushrooms and asparagus from my CSA that I thought I'd use with chicken. Marsala chicken, I thought. Well, plans changed as I realized my mushrooms had gotten a bit too fungal and probably weren't good to use any more. No matter, I forged ahead. I found this recipe using my Epicurious app, and it appears also on the website. It is apparently from Gourmet, June 1995. Here are my changes:

• There's just one of me, so I did a third of the recipe, with one chicken breast and it made two light meals.
• I used green onion instead of onion, and added a clove of garlic.
• Didn't have chicken broth, so I made up that volume using half water, half wine.
• No Marsala wine, so I used some wine I didn't really enjoy drinking, a semi-sweet rose.
• Didn't have parsley, instead used the green onion greens.

Asparagus is pretty quick to cook; I just used some fresh garlic, olive oil, and salt for that. While the last steps of the chicken were being completed, I cooked the asparagus.

Here's the ingredient list I used for the chicken:

• 1/2 tbsp olive oil
• 1-2 garlic cloves
• 1 tbsp butter plus 1/2 tbsp
• 3 green onions - tops for garnish
• 3 tbsp wine
• 1/3 cup water + wine
• salt to taste

When prepping green onions, I cut off the rooty bit and any sad-looking ends of the greens.

Here you can see where I separate the denser more onion-like part from the green leafy part.

Veggies prepped! Again, kept the greens and whites of the onions separate, one garlic clove for the asparagus.

Since I live alone, I usually divide up my meat and freeze part. Rolling down the baggies helps keep them open, and helps keep meat juice from the outside of the bag (bit of a germaphobe here). Putting a single serving in a bag makes things quick and easy when I want to defrost one in the fridge.

To the right: On low heat I melted the butter with the garlic in it.
To the left: Garlic in olive oil for asparagus. I put this on very low heat to let the garlic infuse into the oil.

I cut the breast in half, as directed, and tried to make all pieces about the same thickness. I used lemon pepper and salt to season.

Chicken just lightly browned - wanted to keep it juicy!

Here's the wine I used; sadly did not enjoy drinking, but excellent for food!

I believe I left all the fat in the skillet after the chicken, and cooked the onions until they were transparent.

Added chicken back, and cooked some more.

The lovely sauce - it was so good!

Here's the asparagus, just rinsed.

Added into the slowly heated garlic in olive oil during the second chicken cooking.

Just takes 5 or so minutes to cook on medium heat. Right at the end I added half of my green onion greens.

 

Used the second half of green onion greens to garnish chicken - how pretty is this? And so tasty!