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Chicken Breasts with Asparagus Recipe
|Olive oil||2 Teaspoon (10 Milliliter)|
|Butter||1 Teaspoon (5 Milliliter)|
|Boneless chicken breasts||1 1⁄2 Pound (750 Gram)|
|Chopped shallots||25 Milliliter (2 Tablespoon)|
|Asparagus||1⁄2 Pound, blanched and diced (250 Gram)|
|Dry white wine/Chicken stock||250 Milliliter, skimmed of fat (1 Cup)|
|Melted butter||2 Teaspoon (10 Milliliter)|
|All purpose flour||2 Teaspoon (10 Milliliter)|
|Tomato||1 , seeded and diced|
|Chopped chives||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1282 Calories from Fat 279
% Daily Value*
Total Fat 32 g48.5%
Saturated Fat 11.5 g57.7%
Trans Fat 0.2 g
Cholesterol 426.9 mg
Sodium 868.4 mg36.2%
Total Carbohydrates 34 g11.4%
Dietary Fiber 7.5 g30%
Sugars 10.3 g
Protein 166 g331.8%
Vitamin A 89.3% Vitamin C 87.4%
Calcium 21.1% Iron 70.4%
*Based on a 2000 Calorie diet
In a large, ovenproof skillet, heat the oil and butter.
Cook the chicken breasts over medium heat, for 2 to 3 minutes on each side.
Season and finish cooking in the oven for 10 to 12 minutes, depending on the size of the breasts.
Remove the chicken breasts and keep warm.
In a frying pan, combine the shallots, half of the asparagus and the spices; cook for approximately 1 minute.
Add the white wine and chicken stock.
Let reduce by half and thicken the sauce with a mixture of butter and flour; puree in a food processor.
Line each plate with sauce, the remaining asparagus, diced tomatoes and chives; slice the chicken breast and place on top.