Sauteed Chicken Breasts Printanier Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy++
Ingredients
| 1 cup fresh shelled peas | ||
| Large pinch of sugar | ||
| Salt | To Taste | |
| Asparagus spears | 2 Cup (16 tbs), scraped | |
| 4 whole chicken breasts, skinned, boned and halved | ||
| Freshly ground white pepper | ||
| Flour | ||
| Butter | 3 Tablespoon | |
| Oil | 1 Tablespoon | |
| Onion | 1 Large, halved | |
| 1 cup chicken stock or bouillon | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Beurre manie | 2 Tablespoon, mashed | |
| Finely minced parsley (garnish) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Add peas and sugar to 1 cup boiling salted water in 1-quart saucepan and cook over medium heat until just tender; about 5 minutes.
Drain and set aside.
In same pan bring another cup of salted water to boil, add asparagus and cook until barely tender, about 3 to 4 minutes.
Drain and set aside.
Separate asparagus tips from stalks.
Season chicken with salt and pepper .
Dredge lightly in flour Heat butter and oil in large heavy skillet over medium-high heat.
Add chicken and onion and saute until golden brown, about 3 to 5 minutes on each side.
Remove and set aside.
Add chicken stock and bring to boil over high heat; reduce to about 1 cup, 5 to 8 minutes.
Remove from heat and stir in cream.
Season to taste with salt and pepper .
Bring to boil over medium heat, stirring constantly .
Return chicken to skillet, cover and simmer 10 to 12 minutes.
Discard onion.
Add peas and asparagus except tips, and heat briefly.
With whisk stir in beurre manie a little at a time, using just enough so sauce is thick and heavily coats spoon.
Taste and correct seasoning.
Transfer chicken breasts to serving platter spoon sauce over and garnish with reserved asparagus tips and parsley
Drain and set aside.
In same pan bring another cup of salted water to boil, add asparagus and cook until barely tender, about 3 to 4 minutes.
Drain and set aside.
Separate asparagus tips from stalks.
Season chicken with salt and pepper .
Dredge lightly in flour Heat butter and oil in large heavy skillet over medium-high heat.
Add chicken and onion and saute until golden brown, about 3 to 5 minutes on each side.
Remove and set aside.
Add chicken stock and bring to boil over high heat; reduce to about 1 cup, 5 to 8 minutes.
Remove from heat and stir in cream.
Season to taste with salt and pepper .
Bring to boil over medium heat, stirring constantly .
Return chicken to skillet, cover and simmer 10 to 12 minutes.
Discard onion.
Add peas and asparagus except tips, and heat briefly.
With whisk stir in beurre manie a little at a time, using just enough so sauce is thick and heavily coats spoon.
Taste and correct seasoning.
Transfer chicken breasts to serving platter spoon sauce over and garnish with reserved asparagus tips and parsley
Chef
