John Myers
Asparagus with Chicken Breast
The perfect asparagus with chicken breast recipe with a picture and simple step-by-step instructions.
- 800 g Asparagus green
- Salt + sugar
- 2 Chicken breasts
- Poultry seasoning
- 1 teaspoon Oil for frying
- 3 tbsp Asparagus cooking water
- 1,5 tbsp Freshly squeezed lemon juice
- 1,5 teaspoon Dill TK
- Salt pepper
- 1 Pr Sugar
- 1,5 teaspoon Oil
- 2 small Tomatoes
- Peel 2/3 of the asparagus, cut off at the bottom and then halve in the middle. Place in a saucepan with water, add salt and sugar. Scald tomatoes with hot water, let them steep briefly, then rinse in cold water and peel them. Quarter the tomatoes, remove the core and cut the pulp into small cubes, set aside. Wash the meat, dry it and cut halfway into the thick areas, then fold it over so that the meat is evenly thick, season.
- Cook the asparagus for 8-10 minutes. In the meantime, heat a pan, add OIL and fry the chicken breast over medium heat.
- Mix the asparagus water, lemon juice, dill, sugar, salt and pepper to a marinade, finally mix in the oil, add the diced tomatoes.
- Pour off the asparagus and divide it on 2 plates, add the chicken breast and spread the marinade over the asparagus.
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