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Chicken and asparagus pan

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Ingredients for 2 servings:

  • 250 g chicken breast fillet(s)
  • 500 g asparagus
  • 150 g cocktail tomatoes
  • 1 tbsp sunflower oil
  • ¼ liter vegetable broth
  • 100 ml cream
  • salt and pepper
  • herbal mixture

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean the chicken breast fillets, pat dry with kitchen paper, and cut into cubes. Peel the asparagus and cut into bite-sized pieces. Halve the cocktail tomatoes. Heat the oil in a pan and fry the chicken breast cubes. Once browned, add the asparagus pieces and fry for a while. Then deglaze everything with vegetable stock, season to taste, and simmer gently. When the asparagus is al dente, finish everything with the cream and add the halved cocktail tomatoes. Let the dish simmer for a while and serve. Plain rice goes very well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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