Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chicken With Asparagus Sauce
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- #56026
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
glasshousejohn
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 22, 2006
We like the concept of this recipe. The simple spears of asparagus stuffed in the chicken made for a nice presentation. The sauce, however, was a touch bland for our tastes. Instead of the asparagus water maybe use chicken broth? We ended up adding some creole seasoning at the end which really zipped it up. Quite elegant recipe though and extremely simple to prepare.