Herb Chicken With Asparagus And Cream Sauce delicious and tasty dishes made from chicken. Just try to make this Herb Chicken Recipe and enjoy your stay.
Ingredients:
2 - skinless boneless Chicken breasts (butterflied and pounded thin)
2 strings of fresh thyme
1 tsp fresh sage
2 fresh basil leaves
1 clove of garlic minced
1/4 onion, minced
1/4 cup heavy cream
1 lb.fresh asparagus
grated Parmesan cheese
2-3 TBL white wine
olive oil
1/2 stick of unsalted butter (you can use salted but cut back on salt)
1/4 cup of flour
salt and pepper
2 - skinless boneless Chicken breasts (butterflied and pounded thin)
2 strings of fresh thyme
1 tsp fresh sage
2 fresh basil leaves
1 clove of garlic minced
1/4 onion, minced
1/4 cup heavy cream
1 lb.fresh asparagus
grated Parmesan cheese
2-3 TBL white wine
olive oil
1/2 stick of unsalted butter (you can use salted but cut back on salt)
1/4 cup of flour
salt and pepper
Preparation:
Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender. Set aside.
Butterfly the chicken breasts and then place between plastic wrap and pound with a rolling pin. Hit it in an outward motion and don't beat it to death just make it thin. You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both. :) Put flour on wax paper(you could use a plate or bowl by why dirty another dish?) and then salt and pepper the flour, pat chicken breast into flour until coated. When ready to fry shake off excess flour.
Chop all your herb, onion and garlic.
Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken. Cook about 5-6 minutes on each side until golden. Just before I turned the chicken I added a few herbs and pressed them in.
Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender. Set aside.
Butterfly the chicken breasts and then place between plastic wrap and pound with a rolling pin. Hit it in an outward motion and don't beat it to death just make it thin. You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both. :) Put flour on wax paper(you could use a plate or bowl by why dirty another dish?) and then salt and pepper the flour, pat chicken breast into flour until coated. When ready to fry shake off excess flour.
Chop all your herb, onion and garlic.
Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken. Cook about 5-6 minutes on each side until golden. Just before I turned the chicken I added a few herbs and pressed them in.
Sauce
Place on plate and put in warmed oven til ready to serve and plate.
With dripping from meat add the last TBL of butter and a bit more oil then add the onion and garlic and cook for about 1 minute, add a small amount of the herbs and cook for about 30 seconds, stir in wine cook for 2-3 minutes, add the cream and stir, add cheese and rest of herbs, cook until it starts to thicken. I added about 1 tsp of flour just before the cream to help it thicken (be careful not to overdo with flour or you'll have a thick mess with no flavor) Stir to get all the goodies from the bottom of the pan. Taste and then pour over asparagus and chicken. I put some of the asparagus on top of my chicken. (a tip, if the sauce gets to thick add some of the water from cooking your asparagus.
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