Chicken With Asparagus Sauce

This recipe is for one, but for more just increase the quantities. Serve
with a side salad for a great meal. Again as Asparagus is in season make
the most of it

Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

3 asparagus spears
knob of butter
1 chicken breast
1 Tbsp fresh flatleaf parsley, chopped

For the sauce
1 Tbsp white wine
3 Tbsp double cream
2-3 asparagus, blanched and chopped
1-2 Tbsp fresh flatleaf parsley, chopped
salt and freshly ground black pepper

Preheat the oven to 220C/425F/Gas 7. Bring a medium pan of water to the
boil and blanch the asparagus spears for 2-3 minutes. Drain the asparagus,
reserving some of the water to make the sauce. Gently melt the butter in
a non-stick pan. Using a sharp knife, make a slit in the chicken breast
and enclose the three spears of cooked asparagus. Wrap the chicken back
up, securing with a cocktail stick if necessary. Pan-fry the chicken
breast for two minutes each side to seal. Transfer the pan to the oven
and cook for approximately 15-20 minutes, or until the chicken is
thoroughly cooked. Sprinkle the chicken with parsley towards the end of
cooking. Meanwhile, to make the sauce, reduce two tablespoons of reserved
water from the asparagus with the white wine and cream for a few minutes.
Stir in the chopped asparagus and parsley and heat for a further 1-2
minutes. Season to taste. Remove the chicken from the oven and slice.
Transfer to a serving plate and pour the sauce over to serve.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006



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