Chicken With Asparagus Sauce
Category: Poultry
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Serves/Makes: 1
Ready in: < 30 minutes
- 3 asparagus spears
- 1 tablespoon butter
- 1 chicken breast
- 1 tablespoon fresh flatleaf parsley, chopped
***Sauce***
- 1 tablespoon white wine
- 3 tablespoons double cream
- 3 asparagus, blanched and chopped
- 1 tablespoon fresh flatleaf parsley, chopped
- salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Bring a medium pan of water to the boil and blanch the asparagus spears for 2-3 minutes. Drain the asparagus, reserving some of the water to make the sauce. Gently melt the butter in a non-stick pan. Using a sharp knife, make a slit in the chicken breast and enclose the three spears of cooked asparagus. Wrap the chicken back up, securing with a cocktail stick if necessary. Pan-fry the chicken breast for two minutes each side to seal. Transfer the pan to the oven and cook for approximately 15-20 minutes, or until the chicken is thoroughly cooked. Sprinkle the chicken with parsley towards the end of cooking. Meanwhile, to make the sauce, reduce two tablespoons of reserved water from the asparagus with the white wine and cream for a few minutes. Stir in the chopped asparagus and parsley and heat for a further 1-2 minutes. Season to taste. Remove the chicken from the oven and slice. Transfer to a serving plate and pour the sauce over to serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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