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Chicken and Asparagus Pan

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Chicken and Asparagus Pan

The perfect chicken and asparagus pan recipe with a picture and simple step-by-step instructions.

  • 3 Chicken breast fillets
  • 500 g Asparagus white fresh
  • 15 Cherry tomatoes
  • 200 ml Cream
  • Oil
  • Pepper
  • Salt
  • Potato croquettes
  1. Wash the chicken breast fillets, pat dry with salt and pepper. Halve the cherry tomatoes, quarter if necessary. So thinking about what I did then, peeled the asparagus and tried to cut it into a diamond shape. Fry everything in a hot pan and mix with the cream. Season to taste with salt and pepper. In the meantime, bake the croquettes in the oven. And serve everything together on a plate.
Dinner
European
chicken and asparagus pan

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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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