Marsala Chicken Scallopini

Ingredients

• 400 gChicken breast
• 18.22 gButter
• 15 mlOlive oil
• 120 mlMarsala wine
• 120 mlBroth
• 250 gAsparagus
• 10 gParsley
• 6 gSalt
• 1 gPepper
• 30 gFlour
• 1 gOregano
• 8 gBasil

Instructions

1. 1

   Prepare the chicken

   • Place the chicken breasts (halve if very thick) in a plastic bag and flatten with a meat mallet to about 5 mm thickness.
   • Season both sides lightly with salt and pepper.
2. 2

   Flour-herb mix and dredge

   • Coarsely chop the basil.
   • Mix flour and dried oregano in a shallow dish and stir in the chopped basil.
   • Dredge the flattened chicken in the flour-herb mixture and shake off excess.
3. 3

   Brown the chicken

   • Melt 2 tsp butter (approx. 9 g) in a large frying pan over medium-high heat.
   • When the butter stops foaming, add the chicken and brown about 3 minutes per side. Remove and keep warm, covered.
4. 4

   Quickly sear the asparagus

   • Pour off most of the liquid from the pan and raise the heat.
   • Add olive oil (approx. 15 ml) and sear the asparagus quickly (2–3 minutes) until it has some color but is still crisp. Remove and set aside.
5. 5

   Make the sauce and finish

   • Keep the pan hot and add the Marsala (120 ml) and about 1/4 of the stock (30 ml). Boil for a few minutes to reduce and concentrate flavor.
   • Lower the heat, return the asparagus to the pan, add the remaining stock (90 ml) and reduce slightly.
   • Stir in 1 tsp butter (approx. 4.5 g), return the chicken to the pan and spoon the sauce over it to coat and warm through.
   • Sprinkle with chopped parsley and serve immediately.