Waitrose and Partners
Chicken scallopini with asparagus, parmesan & Marsala

Chicken scallopini with asparagus, parmesan & Marsala

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

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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  • 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)


  1. 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.

  2. Steam the asparagus for 1 minute 30 seconds, until bright but still crisp. Set aside.

  3. 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.

  4. 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.

  5. 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


Typical values per serving when made using specific products in recipe


1,499kJ/ 358kcals



Saturated Fat












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