Marsala Chicken Scallopini
Marsala chicken scallopini gets its flavor from dry marsala, a fortified Italian wine that turns a quick pan sauce rich and slightly sweet. The chicken is pounded thin so it browns in about three minutes a side. The same pan then sears asparagus and builds the sauce from the browned bits left behind, so the whole dish comes together in one skillet.
Instructions
Put each chicken breast in a plastic bag and pound it with a meat tenderizer until it is flattened.
Chop the basil coarsely and put it in a deep baking pan with some flour and oregano. Toss the chicken in the mixture until it is coated.
Melt 2 tsp of the butter in a medium frying pan over low-medium heat. When the butter stops bubbling, add the chicken and brown it for about 3 minutes on each side, then move it to a separate plate and cover it.
Pour most of the liquid out of the pan and turn the heat up. Add a little of the olive oil and sear the asparagus quickly, then take it out and set it aside.
Keep the heat high and add the marsala with a quarter of the stock. Let it boil for a few minutes, then lower the heat and return the asparagus to the pan.
Add the rest of the stock and boil until the sauce reduces. Stir in 1 tsp of butter and spoon the sauce over the chicken.
Sprinkle with parsley and serve. Season with salt and freshly ground pepper to taste at any point while cooking.
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