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