John Myers
Chicken Surpreme on Wild Garlic Polenta with Green Asparagus and Saffron Foam
The perfect chicken surpreme on wild garlic polenta with green asparagus and saffron foam recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 1 tbsp Olive oil
- 50 g Corn polenta
- 4 leaves Wild garlic fresh
- 250 ml Yeast-Free vegetable broth
- 1 Diced shallot
- 0,5 g Saffron threads
- 50 ml Lactose-Free milk
- Salt, pepper, sweet paprika, 1 tbsp spelled flour, 1 tbsp sugar
- 500 g Asparagus green
- Wash the meat, pat dry, then season with salt, pepper and paprika and flour with spelled flour, preheat the oven to 150 °
- Clean the asparagus (peel a little at the end, then shorten generously) and divide each stick into 3 parts
- Heat the oil in a pan, then fry the chicken breasts vigorously on each side for approx. 2-3 minutes, then place in the oven for approx. 15 minutes to finish cooking
- Let the sugar caramelize in a pan, then add the asparagus pieces, add a little salt and deglaze with a little liquid after 5 minutes. Then cook for another 5 minutes until al dente
- Roughly cut the ramson, then process with a little liquid to make a pesto (no cheese! No pine nuts! – only liquid and wild garlic!)
- Heat 1 tablespoons of oil, add the shallot cubes, dissolve the saffron in 100 ml lactose-free milk and then deglaze with the saffron milk. Boil.
- Bring the vegetable stock to the boil, then pour in the polenta gries and wild garlic purée (important: only stir in one direction, otherwise the polenta will clump!), So that a thin paste is created. If necessary add some liquid
- Take the chicken breasts out of the oven, make a cooking test, then cut open at an angle
- Place wild garlic polenta on a preheated plate, then arrange the asparagus pieces nicely on top, place the chicken breast slices on top, then use a hand blender to decorate the saffron stock until frothy
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