Chicken Marsala

I got this recipe from another cookbook, but I change it up every time to make it how we like it. It is quick and perfect for a busy night when you still want a home cooked meal!

2-3 tbsp coconut oil (or organic butter)
1 pound hormone-free chicken (I usually either buy chicken breast and slice them into smaller pieces or buy the already cut chicken tenders)
1 pound mushrooms
1 bunch asparagus (break off ends and cut the rest into bite size pieces)
*Optional-green beans, shredded carrots, or any other vegetable you enjoy
Sea Salt
Ground Pepper
Garlic (diced/garlic salt works if you don't have fresh)
1/4 cup marsala wine (or another good cooking wine of your choice)
2 tbsp water

1. Heat coconut oil in a large skillet and add garlic, sliced chicken, and asparagus. Saute' for about 10 minutes or until starting to cook well.
2. Add sea salt and pepper (any other seasonings you like would work also) and continue sauteing.
3. Add mushrooms and finish cooking.
4. Once the chicken is cooked through and the asparagus is softening a bit, add the water and wine. Simmer on low for about 10 minutes or until sauce starts to thicken a bit. The sauce will be a bit runny but it has great flavor! My husband likes it served over jasmine rice or brown rice pasta, but I prefer it plain. You could also add difference vegetable if you would like. Enjoy!