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Chicken with Asparagus

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Serves: 4
4 large chicken breasts, boned and skinned
15ml / 1 tbsp ground coriander
30ml / 2 tbsp olive oil
20 slender asparagus spears, cut into 7.5-10cm / 3-4 in lengths
(Cannedasparagus may be used instead of fresh, but will not require
anycooking - simply add at the very end to warm through.)
300ml / 1/2 pint / 1 1/4 cups chicken stock
15ml / 1 tbsp cornflour
15ml / 1 tbsp lemon juice
salt and black pepper
15ml / 1 tbsp chopped fresh parsley

Divide the chicken breasts into two natural fillets. Place each between two sheets of clear film and flatten to a thickness of 5mm / 1/4in with a rolling pin. Cut into 2.5cm / 1in strips diagonally. Sprinkle over the coriander and toss to coat each piece.

Heat the oil in a large frying pan and fry the chicken very quickly in small batches for 3-4 minutes until lightly coloured. Season each batch with a little salt and freshly ground black pepper. Remove and keep warm while frying the rest of the chicken.

Add the asparagus and chicken stock to the pan and bring to the boil. Cook for a further 4-5 minutes, or until tender.

Mix the cornflour to a paste with a little cold water and stir into the sauce to thicken. Return the chicken to the pan and add the lemon juice. Reheat and then serve immediately, garnished with fresh parsley.

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