Asparagus is not often found on the home table. However, this vegetable is very easy to prepare. It can be an excellent side dish for meat, fish or poultry. Prepare a chicken breast with green asparagus stalks and see how great it tastes.
It is necessary
-
- Baked breast in asparagus sauce:
- 225 g green asparagus;
- 50 g butter;
- 4 chicken breasts;
- 1 onion;
- 50 g champignons;
- 300 ml of chicken broth;
- 1 teaspoon prepared pesto sauce
- 4 tablespoons of cream;
- salt;
- ground black pepper.
- Hot appetizer in wine sauce:
- 300 g green asparagus;
- 4 chicken breasts;
- olive oil for frying;
- 100 g oyster mushrooms;
- 0.5 cups of dry white wine;
- 10 green onion feathers;
- 3 cloves of garlic;
- 200 g pitted olives;
- 50 g parmesan;
- salt;
- ground black pepper.
Instructions
Step 1
A hearty and uncomplicated dish - baked breast in asparagus sauce. Prepare green asparagus. Wash it thoroughly, pat dry with a paper towel and cut the stems in half. Set aside the 4 tops - they will come in handy for decorating the finished dish.
Step 2
Remove the skin from the chicken breast, cut the fillet into portions. Melt the butter in a deep skillet and, turning frequently, fry the fillets in it until golden brown. Place the chicken on a plate and keep it warm.
Step 3
Cut the onion into cubes and the mushrooms into slices. Add more butter to the pan where the chicken was fried, heat it up and place the onions. Fry it for 2-3 minutes and add the mushrooms. Simmer the mixture for 2-3 minutes, then pour the broth into the pan. Add the prepared pesto, salt and pepper, stir and place the asparagus in the sauce.
Step 4
Place the chicken pieces in a skillet, cover and simmer for 20 minutes. Remove the fillets from the sauce, place on a plate and heat. Beat the remaining mixture with a hand mixer until smooth and boil. Add cream and freshly ground pepper, mix the sauce well. Place the breast fillets on portioned bowls, top them with the sauce and garnish with fresh asparagus. Serve rice, sauteed carrots, and small cobs of young corn as a side dish.
Step 5
Chicken breast and green asparagus make a delicious hot snack in no time. Blanch young shoots for about 30 seconds and fry in hot olive oil. Pour white wine into a skillet with asparagus and evaporate the mixture until its volume is reduced by half. Add salt and freshly ground black pepper.
Step 6
Remove the skin from the chicken breast and cut the fillets. Cut it into thin slices. Heat the olive oil in a skillet and saute the chicken slices on both sides until golden brown. Chop the garlic cloves lengthwise into thin plastics, chop the oyster mushrooms into large pieces, finely chop the green onion. Saute the garlic and mushrooms in olive oil, add the onion to them and, stirring occasionally, cook the mixture for another 1 minute.
Step 7
Place the fillets on portioned platters, place the asparagus in the sauce on top, place the fried mushrooms with garlic and onions, and a few pitted olives next to it. Grate the Parmesan cheese and sprinkle over the dish. Serve immediately.
