Waitrose & Partners Weekend Issue 649

29 25 MAY 2023 Serves 4 Prepare 20 minutes Cook 20 minutes 4 chicken breasts 2 tbsp plain our 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, nely 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 our 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 our, then shake o 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 avour. 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. Per serving 1499kJ/358kcals/19g fat/8.9g saturated fat/ 7.2g carbs/2.1g sugars/2.5g bre/39g protein/0.6g salt Waitrose sells dryMarsala – which is quite difficult to find – and that’s what you need for this dish, not sweet. You could substitute dryMarsala with a dryMadeira Chicken scallopini with asparagus, parmesan&Marsala Serves 4 Prepare 5 minutes ½ x 75cl bottle Prosecco or sparkling white wine, chilled 8 small strawberries 4 tbsp lemon sorbet, plus more to add at the table, if liked Lemon sgroppino with strawberries I’ve taken liberties here, as it is supposed to contain vodka and thewhole drink –minus any fruit – should bewhizzed in a blender. I like to see the strawberries floating below the sorbet, and let the sorbet graduallymelt 1 Half- ll 4 tall Champagne glasses with Prosecco. The sorbet makes the Prosecco froth, so don’t add any more at this stage. If the strawberries are small, put them into the drinks whole. If they’re a bit bigger, hull and slice them. Add them to the glasses. 2 Drop a spoonful of lemon sorbet into each glass – don’t make it too big. Top up the glasses with more Prosecco. You can add more lemon sorbet at the table if people want it. V Per serving 438kJ/105kcals/0.1g fat/0.1g saturated fat/ 10g carbs/10g sugars/0.6g bre/0.5g protein/trace salt/ gluten free