Ingredients

Method

1. Put each chicken breast in a plastic bag and flatten with a meat tenderizer.
2. Coarsely chop the basil, and then throw it in a deep baking pan along with some flour, oregano. Toss the chicken with it.
3. 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.
4. 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.
5. 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.
6. Sprinkle with parsley and serve.

Notes

• 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.

Categories

• Recipes using chicken breast
• Italian recipes
• Recipes using asparagus
• Pan fried recipes
• Main course recipes
• Recipes using butter
• Recipes using wheat flour
• Recipes using chicken broth and stock
• Recipes using beef broth and stock