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Chicken Asparagus Marsala Cheese Sauce

Bariatric Friendly.


Wash Asparagus with warm water.  Place your finger tips on bottom stem of Asparagus.
Bend and snap easily the bottom portion off. (that’s the hard stem that you don’t eat)
  • Cut into 1 inch chunks
  •  Place in salty boiling water and cook until tender.
  • Strain and leave on side

         COOK VEGGIES MIX                   
  • In Large Frying pan – 
  • Saute Olive Oil with mushrooms for 2 min.
  • Add Sliced Onions. Cook until 1/2 way light golden
  • then Add Sliced Garlic and cook both together until lightly golden 
  • Place in Asparagus 
  • Add a dash of Salt, Pepper and Garlic Powder.
  • Mix together Sauteing for about 1 min.
  • Place on side and prep Chicken

  • Cut Skinless boneless Chicken Thighs into 2 or 3 ” cubes
  • Place olive Oil in frying pan and heat
  • Place in Chicken pieces
  • Season with spices – Salt, Pepper and Garlic
  • Keep turn the chicken a few times to evenly crisp both sides without burning them
  • Place Chicken in Bowl
  • Add 2 TBS of butter 1 TSP olive oil in frying pan
  • melt then add chicken and coat it for a few seconds 
  • then Add Marsala Wine 4 TBS
  • Coat the chicken for another few seconds
  • Place Chicken in Baking Pan
  • and prep Marsala Cream Sauce
Marsala Cream Sauce

  • Chop Scallions – 1 bundle
  •  Place in frying pan with
  •  4 TBS butter and 1 TBS olive oil
  • Cook for about 1 minute
  • Add 1/2 cup beef broth
  • Add 1/2 cup Heavy Cream
  • 3  TBS grated Cheese
  • Mix well
  • Add 1/4 cup Marsala wine
  • bring to boil and shut off.

Place Chicken and Asparagus in Baking Pan.

Add Sliced Munster Cheese
Cook on 400 degrees  for 5 minutes or until Cheese is melted. then Broil until cheese is crispy.

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