Chicken Marsala with orzo and asparagus in butter

Makes 2 servings
From Grandma Loney
Marsala is a cooking wine.

2 skinless, boneless chicken breast halves
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon margarine or butter
3/4 cup marsala wine
1-2 tablespoons parsley
orzo (prepare as directed)
Asparagus in lemon butter sauce

  1. Coat chicken with mixture of flour, salt, and pepper.
  2. Heat oil and margarine in skillet until hot and foamy.
  3. Sauté chicken over medium heat until golden brown on both sides.
  4. Stir in wine.
  5. Simmer covered until chicken is no longer pink (about 10 min).
  6. Remove chicken to platter. Keep warm.
  7. Over medium-high heat, boil liquid in skillet, scraping to loosen brown particles, until liquid is reduced to 1/4 cup.
  8. Stir in parsley.
  9. Pour over chicken.
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