Chicken scallopini in Marsala with asparagus

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1. Place the chicken breasts between two sheets of plastic wrap and flatten with a meat mallet.
2. Put the chopped basil in a bowl with a little flour and oregano, and toss the chicken in it.
3. Melt 2 tsp of the butter in a frying pan over medium-low heat. Once it stops foaming, brown the chicken on each side for about 3 minutes. Cover and set aside on a plate. ⏱ Timer: 3 min
4. Pour off most of the liquid from the pan and raise the heat. Add a splash of olive oil and quickly sear the asparagus, then remove it.
5. Keeping the heat high, add the Marsala and a quarter of the stock, and boil for a few minutes. Lower the heat, return the asparagus, add the rest of the stock, and simmer to reduce. Add a teaspoon of butter and coat the chicken with the sauce.
6. Sprinkle with parsley and serve.

Source: Wikibooks Cookbook – Marsala Chicken Scallopini (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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