Instructions

1. 1
   Put each chicken breast in a plastic bag and flatten with a meat tenderizer.
2. 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. 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. 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. 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. 6
   Sprinkle with parsley and serve.