Chicken Gratin With Asparagus Recipe
Were you looking for a great Chicken Gratin With Asparagus recipe? It is an Asian kitchen discovery, which is served as Side Dish across the world. I challenge you to give me a better recipe of Chicken Gratin With Asparagus than this.
Ingredients
4 medium chicken breasts
1 cup water
2 bay leaves
1 teaspoon salt
1 cup minced onions
1/2 pound butter
1 can (6 ounces) mushrooms, reserve liquid
3/4 cup flour
Salt to taste
1/4 teaspoon black pepper
1 teaspoon dried tarragon
1 bunch asparagus, cooked
3 tablespoons bread crumbs
1 teaspoon paprika
1/4 pound pepita seeds (dried and toasted squash seeds)
Directions
Wash the chicken and place in a pan with the water, bay leaves, and salt.
Bring to a boil over high heat.
Reduce heat and simmer about twenty to thirty minutes, or until the meat is tender.
Cool.
Remove skin and bones and cut the meat into very thin slices.
Set aside.
Meanwhile, saute the onion in two tablespoons of the butter.
Stir in the drained mushrooms.
Saute for five minutes.
Set aside.
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.
Set aside.
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.
Serve hot.
Bring to a boil over high heat.
Reduce heat and simmer about twenty to thirty minutes, or until the meat is tender.
Cool.
Remove skin and bones and cut the meat into very thin slices.
Set aside.
Meanwhile, saute the onion in two tablespoons of the butter.
Stir in the drained mushrooms.
Saute for five minutes.
Set aside.
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.
Set aside.
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.
Serve hot.
