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Chicken Gratin With Asparagus Recipe
|Chicken breasts||4 Medium|
|Water||1 Cup (16 tbs)|
|Minced onions||1 Cup (16 tbs)|
|Mushroom||6 Ounce (Reserve Liquid)|
|Flour||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Asparagus||1 Bunch (100 gm), cooked|
|Bread crumbs||3 Tablespoon|
|Toasted pepita seeds||1⁄4 Pound, dried and toasted squash seeds|
Serving size: Complete recipe
Calories 4283 Calories from Fat 2204
% Daily Value*
Total Fat 253 g388.8%
Saturated Fat 131 g655.1%
Trans Fat 0 g
Cholesterol 487.7 mg162.6%
Sodium 3327.4 mg138.6%
Total Carbohydrates 286 g95.5%
Dietary Fiber 14.9 g59.7%
Sugars 10.1 g
Protein 202 g404.4%
Vitamin A 196.6% Vitamin C 30.8%
Calcium 30.4% Iron 166.9%
*Based on a 2000 Calorie diet
Bring to a boil over high heat.
Reduce heat and simmer about twenty to thirty minutes, or until the meat is tender.
Remove skin and bones and cut the meat into very thin slices.
Meanwhile, saute the onion in two tablespoons of the butter.
Stir in the drained mushrooms.
Saute for five minutes.
In another skillet heat the remaining butter.
Gradually whisk in the flour and saute until light brown in color.
Pour in the mushroom liquid, stirring, and cook until thickened.
Season with the salt, pepper and tarragon.
To assemble, lightly oil a 7x12-inch baking serving dish.
Arrange the sliced chicken breasts over the bottom.
Sprinkle with some black pepper.
Cover with the mushroom mixture.
Arrange the asparagus over the top.
Pour the white sauce over the asparagus.
Sprinkle with the bread crumbs and paprika.
Bake at 350 degrees for fifteen minutes.
Sprinkle the pepita seeds over the chicken and continue baking ten minutes more.