Now that I work full time I’m always on the lookout for quick and easy meals. Sometimes I rely on tradition and make this simple chicken dish inspired by my favorite Italian cook, Marcella Hazan.

Every member of my family has her own copy of this fabulous cookbook. Her recipes are not overly complicated. They are realistic and wholesome.

Several years ago my mother adapted her veal scallopini with asparagus recipe to include chicken instead of veal. It has become one of my family’s favorite chicken dishes. And it’s just perfect for hectic weeknights.

Chicken scallopini with asparagus

Prep/cook time: 40 minutes

Ingredients:

• 1.5 pounds chicken tenders (or butterflied chicken breasts)
• 1/2 pound of asparagus, washed and trimmed
• 4 tablespoons butter
• 3 tablespoons olive oil
• 2/3 cup flour
• 1/4 cup Marsala
• 1/4 cup chicken stock
• 6 slices provolone cheese
• pepper

Directions:

Line a casserole dish with foil. Preheat the oven to 400 degrees F.

Slice asparagus spears into 2-inch pieces. Steam them in a skillet until bright green and crisp, about three minutes. Drain and set aside.

Place 2 tablespoons butter and all the olive oil in a skillet over medium-high heat. Pat dry the chicken and dredge in the flour, shaking off any excess flour. Fry the chicken in two batches. Let brown on both sides, about 5 minutes per side. Place in the casserole dish in a single layer.

Season with freshly ground pepper. Scatter the asparagus on top of the chicken. Place a layer of provolone cheese on top. Dot with the remaining butter and set aside.

Pour out the excess oil from the pan and place over medium-high heat. Pour in the marsala and chicken stock and scrape up any bits left on the bottom of the pan. Let the sauce simmer down for about 5 minutes.

Pour sauce over chicken and cover tightly with foil. Bake for 15 minutes.

Serve with rice.