John Myers
Chicken Breast with Asparagus
The perfect chicken breast with asparagus recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 200 g Mushrooms brown
- 400 g Green asparagus
- 1 kl. Fresh onion
- 1 dl White wine
- 2 dl Chicken bouillon
- 1 dl Cream
- 1 Teaspoon. Cornstarch
- 2 Tablespoon Chervil fresh
- Cut the chicken breast into 2 cm cubes and season with salt and pepper. Fry in a little oil, remove and keep warm. roast. Take everything out and keep warm.
- Fry the sliced mushrooms in the same pan, add the sliced asparagus and the finely chopped onion and fry everything for about 5-8 minutes, or the asparagus has the desired bite. Take everything out and keep warm.
- Deglaze the roast with wine and reduce by half. Pour in the bouillon, mix the cream with the cornstarch and add and bring to the boil. Add the meat, mushrooms and asparagus and heat everything up, seasoning if necessary. Mix in the chopped chervil.
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