The Home Version of Cheesecake Factory's Chicken Marsala

HERE is the original recipe I found on Allrecipes.com  they called it Chicken, Asparagus, and Mushroom Skillet Below is how I made it.

Ingredients:

3 tablespoons butter 2 tablespoons olive oil 1/2 teaspoon dried parsley 1/2 teaspoon dried basil 1/8 teaspoon dried oregano 1 1/2 cloves garlic, minced 1/4 teaspoon salt

1 1/2 teaspoons lemon juice 1 1/2 teaspoons Apple Juice  1/2 Red Wine Vinegar 2 skinless, boneless chicken breast halves, pounded thinly 1/2 pound fresh asparagus, trimmed and cut into thirds 1 cup sliced fresh mushrooms Shredded Mozzarella Cheese

Directions:

1.	Melt butter in skillet over low-medium heat. Add oil, parsley, basil, oregano, garlic, salt, lemon juice, apple juice and red wine vinegar to skillet.
2.	Turn heat to medium- high heat. Add the chicken  asparagus; cook until chicken is mostly cooked and the asparagus is bright green and just starting to become tender, about 4-5 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice.Add Mozzarella cheese to the top of the chicken pieces and place lid over skillet until melted.  Serve hot.

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Printed from Allrecipes.com 8/4/2011

Garlic Butter Roasted Mushrooms

HERE  is where I found this recipe. I followed it completely EXCEPT I omitted the Capers....we aren't fans.

1 pound mushrooms such as cremini or white, halved lengthwise if large
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.