Chicken With Asparagus And Lemon Sabayon Recipe

Summary

Cooking Time25 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Asparagus1 1⁄2 Pound, trimmed and peeled
 Ground pepper To Taste
 Lemon1 Large (For Garnish)
 Chicken breast halves4 Large, halves, boned, skinned, and tendons removed,
 Unsalted butter1⁄4 Cup (4 tbs) (1/2 Stick)
 Lemon juice1 Tablespoon
 Egg yolks6
 Chicken stock1⁄2 Cup (8 tbs) (Preferably Homemade)
 Whipping cream1⁄2 Cup (8 tbs)
 Armagnac/Brandy2 Tablespoon
 Lemon juice2 Tablespoon
 Minced thyme/Tarragon / marjoram1 1⁄2 Teaspoon
 Minced chives1 Tablespoon (For Garnish)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2051 Calories from Fat 1063

% Daily Value*

Total Fat 119 g183.5%

Saturated Fat 66.7 g333.4%

Trans Fat 0.1 g

Cholesterol 1737.2 mg

Sodium 1036.9 mg43.2%

Total Carbohydrates 57 g19.1%

Dietary Fiber 20.1 g80.4%

Sugars 23.3 g

Protein 169 g337.7%

Vitamin A 180.4% Vitamin C 252.7%

Calcium 53% Iron 132.8%

*Based on a 2000 Calorie diet

Directions

Bring large stockpot of salted water to boil over medium-high heat.
Add asparagus and cook until tender when pierced with knife, about 5 to 8 minutes.
Remove with tongs (reserving cooking liquid) and plunge into ice water to stop cooking process; drain well and pat dry.
Cut tip ends of spears into 5-inch lengths (use asparagus stems in soups or salads).
Sprinkle with salt and pepper.
Set aside.
Using zester, remove 6 equally spaced strips of peel from stem to tip of lemon.
Cut lemon into thin rounds; discard seeds.
Boil for 10 minutes in reserved liquid.
Drain well and set aside.
Preheat oven to 425°F.
Gently pound chicken breasts between sheets of waxed paper until evenly flattened.
Melt butter in large gratin or other shallow baking pan over medium heat.
Remove from heat and add chicken, turning to coat well.
Sprinkle with lemon juice, salt and pepper.
Cover chicken with buttered parchment paper.
Cover pan and bake until chicken is opaque and springy to the touch, about 6 minutes.
Drain; keep warm.
For sabayon: Combine yolks, stock, cream, Armagnac, lemon juice, thyme, and salt and pepper in top of double boiler set over simmering water.
Whisk until mixture thickens and doubles in volume, about 3 minutes.
Preheat broiler.
Transfer chicken to heatproof serving platter, surround with asparagus and garnish with lemon slices.
Spoon sabayon over top and sprinkle with chives.
Run under broiler until sauce is brown and bubbly, about 3 minutes.
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