Marsala Chicken Scallopini
Marsala chicken scallopini is a meal in the style of Italian cuisine, with mouthwatering flavors gotten from the fortified Marsala wine.
Servings
4–6, depending on serving size
2 boneless skinless chicken breasts
4 tsp butter
3 tsp olive oil
½ cup dry marsala wine
½ cup beef/chicken stock
½ lb of fresh asparagus
Parsley
Salt
Pepper
Flour
Oregano
Fresh basil
Put each chicken breast in a plastic bag and flatten with a meat tenderizer.
Coarsely chop the basil, and then throw it in a deep baking pan along with some flour, oregano. Toss the chicken with it.
Melt 2 tsp of butter in a medium frying pan on low-medium heat. When the butter stops bubbling, add the chicken and brown each section for approximately 3 minutes on each side. Once this is done, cover and set aside on a separate plate.
3 minutes
Drain off most of the liquid from the pan, and raise the heat. Pour a dollop of olive oil in, and sear the asparagus quickly. Remove this and set aside.
Keep at high heat, add the marsala and ¼ of the stock. Boil off for a few minutes. Lower the heat, and return the asparagus to the pan. Add the remaining stock and boil off to reduce. Add a tsp of butter, and cover chicken with sauce.
Sprinkle with parsley and serve.
- •At various points during the cooking, you may want to grind some fresh pepper and sprinkle salt over top of the sauce or chicken; do so according to your tastes.