Chicken scallopini with asparagus, parmesan & Marsala

Name: Chicken scallopini with asparagus, parmesan & Marsala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 essential Waitrose British Chicken Breast Mini Fillets; 2 tbsp plain flour; 2 x 200g bundles asparagus, trimmed; 15 g unsalted butter; 1 tbsp olive oil; ½ x 200g pack No.1 Morbier Ash AOP, rind removed, thinly sliced; 15 g Parmigiano Reggiano, finely grated; 120 ml dry Marsala (I used Cantine de Vita Marsala Superiore Secco)

Diana Henry's main course for a spring/summer sharing menu.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

4 essential Waitrose British Chicken Breast Mini Fillets
2 tbsp plain flour
2 x 200g bundles asparagus, trimmed
15g unsalted butter
1 tbsp olive oil
½ x 200g pack No.1 Morbier Ash AOP, rind removed, thinly sliced
15g Parmigiano Reggiano, finely grated
120ml dry Marsala (I used Cantine de Vita Marsala Superiore Secco)

Method

Preheat the oven to 200ºC, gas mark 6. Slice each chicken breast in ½ horizontally. Lay out a sheet of baking parchment on which 4 of the halves can lie in a single layer. Put another sheet on top to cover. Bash the chicken through the paper with a rolling pin until they are an even thickness. Repeat with the remaining chicken. Put the flour onto a plate and season.
Steam the asparagus for 1 minute 30 seconds, until bright but still crisp. Set aside.
Divide the butter and oil between 2 large frying pans. Dip the chicken on both sides in the seasoned flour, then shake off the excess. Cook the chicken over a medium heat for about 2 minutes on each side, seasoning as you cook. They should have a lovely golden colour.
Remove to a large parchment- or foil-lined roasting tin – or 2 roasting tins – where the chicken can lie in a single layer. Put the asparagus on top of the chicken, then lay slices of Morbier on top and sprinkle with parmesan. Season with black pepper.
Go back to the frying pans. Set them over a medium heat and add ½ the Marsala to each pan. Scrape the pans to dislodge all the fried bits of flavour. Reduce until you have about 4 tbsp in each pan. Pour this over the chicken and bake in the oven for 10 minutes, until there is no pink meat and the juices run clear. Serve, giving each person 2 halves, and spoon over the juices. Serve with little roasted baby potatoes, if liked.

Cook’s tip

Waitrose sells dry Marsala – which is quite difficult to find – and that’s what you need for this dish, not sweet. You could substitute dry Marsala with a dry Madeira