Chicken Saute With Asparagus And Carrots Recipe
Ingredients
| 1 3- to 3 1/2-pound chicken, cut into 9 pieces | ||
| Ground pepper | 1 To taste | |
| Vegetable oil | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| 3 medium carrots, peeled and thickly sliced or cut into nuggets, | ||
| Asparagus | 1 Bunch (100gm), trimmed | |
| Madeira | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Poached leek strips | ||
| Salt | To Taste | |
Directions
Pat chicken dry.
Sprinkle lightly on all sides with salt and pepper.
Heat oil with butter in heavy 12-inch skillet over medium-high heat.
Add chicken (in batches if necessary) and brown lightly on all sides, about 10 minutes; do not crowd.
Transfer each piece to plate as it browns using slotted spoon.
Return all chicken to skillet with juices remaining on plate.
Reduce heat to low; cover and simmer until breast pieces are tender, about 15 minutes.
Transfer breast pieces to platter.
Cover and keep warm.
Continue cooking remaining chicken until tender, about 5 minutes.
Place on platter.
While chicken is cooking, place carrots in medium saucepan.
Cover with water and season with salt.
Bring to boil.
Reduce heat, cover and simmer until barely tender, for 15 to 20 minutes.
Sprinkle lightly on all sides with salt and pepper.
Heat oil with butter in heavy 12-inch skillet over medium-high heat.
Add chicken (in batches if necessary) and brown lightly on all sides, about 10 minutes; do not crowd.
Transfer each piece to plate as it browns using slotted spoon.
Return all chicken to skillet with juices remaining on plate.
Reduce heat to low; cover and simmer until breast pieces are tender, about 15 minutes.
Transfer breast pieces to platter.
Cover and keep warm.
Continue cooking remaining chicken until tender, about 5 minutes.
Place on platter.
While chicken is cooking, place carrots in medium saucepan.
Cover with water and season with salt.
Bring to boil.
Reduce heat, cover and simmer until barely tender, for 15 to 20 minutes.
Chef
