Marsala Chicken Scallopini

Ingredients

• 2 boneless skinless chicken breasts
• 4 tsp butter
• 3 tsp olive oil
• ½ cup marsala wine
• ½ cup chicken stock
• ½ lb asparagus
• to taste parsley
• to taste salt
• to taste pepper
• to taste flour
• to taste oregano
• to taste basil

Steps

1. Put each chicken breast in a plastic bag.
2. Flatten with a meat tenderizer.
3. Coarsely chop the basil.
4. Then throw it in a deep baking pan along with some flour and oregano.
5. Toss the chicken with it.
6. Melt 2 tsp of butter in a medium frying pan on low-medium heat.
7. When the butter stops bubbling, add the chicken.
8. Brown each section for approximately 3 minutes on each side.
9. Once this is done, cover.
10. Set aside on a separate plate.
11. Drain off most of the liquid from the pan.
12. Raise the heat.
13. Pour a dollop of olive oil in.
14. Sear the asparagus quickly.
15. Remove this.
16. Set aside.
17. Keep at high heat.
18. Add the marsala and ¼ of the stock.
19. Boil off for a few minutes.
20. Lower the heat.
21. Return the asparagus to the pan.
22. Add the remaining stock.
23. Boil off to reduce.
24. Add a tsp of butter.
25. Cover the chicken with sauce.
26. Sprinkle with parsley.
27. Serve.