Chicken breast with green asparagus

Ingredients for 4 servings:

• 500 g chicken breast
• 400 g asparagus, green
• 2 bell peppers, red and orange
• 250 g mushrooms
• 3 m.-large vine tomatoes
• 1 large onion(s), sweet
• 2 large garlic cloves
• 350 ml cream
• 50 ml white wine
• 50 g Parmesan, freshly grated
• salt and pepper
• Lovage powder
• n. B. Butter for steaming
• e.g. rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

perfect with pasta or rice

Quarter the onion and slice into strips, finely chop one garlic clove. Melt a little butter in a pan and sauté the onions and garlic over low heat with the lid on. This should be done right at the beginning so the onions become nice and sweet. Remove the woody ends from the asparagus and cut into approximately 3 cm pieces. Finely dice the bell peppers. Halve the mushrooms and thinly slice them. Dice the tomatoes and dice the chicken breast. Sauté the mushrooms in a second pan in oil and a little butter, stirring constantly. Just before they’re done, add the second garlic clove and stir to combine. Remove the mushrooms from the pan and keep warm. Sear the meat in the same pan until crisp. Meanwhile, add the diced bell peppers to the onions. Keep the cooked meat warm. Remove the lid from the pan with the onions, increase the heat to high, and cook the asparagus for about 3 minutes. Then add the meat and mushrooms, stir everything together, and deglaze with the white wine. Add the cream and simmer for about 3-4 minutes. Finally, stir in the tomatoes and Parmesan cheese and season with pepper, salt, and lovage. Wild garlic pasta goes well with this dish.