Chicken with creamy asparagus sauce
- 4 free-range chicken breast fillets
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- 1 shallot, chopped
- 15g butter
- 100ml white wine (or grape juice)
- Leaves from 2 sprigs thyme
- 150ml hot chicken stock
- 2 level tsp cornflour
- 150g crème fraîche
- Potatoes, to serve
- Carrots, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Brush the chicken fillets with 1 tbsp of the oil and cook in a non-stick pan until golden all over. Transfer to a baking tray and cook in the oven for 20 minutes.
Meanwhile, cut off the tips of the asparagus stalks and set aside. Thinly slice the rest of the stalks diagonally. Using the same pan that the chicken was cooked in, cook the shallot in the butter and remaining oil until soft. Add the wine and thyme, bring to the boil and allow it to bubble for about 3 minutes. Add the stock and sliced asparagus stalks and simmer, uncovered, for 5 minutes.
Add the asparagus tips and cook for another 4-5 minutes. Remove the thyme. Mix the cornflour with a little cold water to make a smooth paste and stir into the pan. Stir over a medium heat until it boils and thickens.
Stir in the crème fraîche and reheat gently, but don’t allow to boil. Pour the sauce over the chicken and serve with potatoes and carrots.
Please drink responsibly. For the facts, visit drinkaware.co.uk.