How To make Crispy Chicken with Asparagus Sauce

Pan-Fried Chicken Breast with Asparagus and Morel Sauce | Gordon Ramsay's The F Word Season 3

A fresh way of cooking chicken - and fresh morel mushrooms help create a wonderfully creamy sauce full of flavour.

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Chicken piccata | asparagus 'noodles'

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***RECIPE, SERVES 2***

1 large chicken breast
1 large shallot
3-4 garlic cloves
1 lb (453g) bunch asparagus
1 lemon
fresh parsley
capers
flour
olive oil
butter
salt
pepper
chili flakes (very optional)

Peel and roughly chop the shallot and garlic. Trim the woody ends of the asparagus and cut each spear into thin, noodle-like slices. Cut the lemon in half.

Slice the chicken breast so that you get two pieces of half their original thickness. Pound them out so that the head end is about the same thickness as the tail end.

Get all of your other ingredients handy, since you'll need them fast. Get a wide pan heating on medium and coat the bottom with olive oil.

Season the chicken with salt and pepper and toss to coat in a handful of flour. Lay the pieces in the oil and cook until golden on both sides and finished on the inside (I pulled mine at 160ºF/71ºC, and it took me 6 minutes to get there). Be conservative with the heat and don't let anything at the bottom of the pan burn. Pull the chicken out.

Dump in the garlic, shallot and asparagus. Stir constantly and cook for a minute until the garlic and/or fond seem on the verge of burning. Deglaze with water, and turn the heat to high. Stir constantly as you soften the asparagus, and add more water as needed to keep the pan from drying out and burning.

As you cook, add in some drained capers, a pinch of chili flakes, and lemon juice (I used the whole lemon but you might want to start with half). When the asparagus seems just limp and noodly, turn off the heat and wait for the bubbling to almost stop.

Stir in enough butter (and maybe some additional water) to get a sauce as creamy and glossy as you'd like, keeping in mind that you need enough sauce to coat the asparagus and the chicken. Taste for seasoning — you might not need any additional salt, especially if you used salted butter.

Lift the asparagus out of the pan distribute it on your plates, leaving most of the sauce behind in the pan. Tear in some parsley leaves, stir and let them wilt in the heat that's left in the pan/sauce. Place the chicken on the plate and top everything with the sauce.

Asparagus chicken stir-fry - authentic Cantonese style |Ep11: Quick and easy Asian food

Here is a quick and easy asparagus chicken stir-fry recipe that is worth including in your regular dinner rotation. It is easy to prepare, a balanced meal by itself, and cooked with only the commonly available seasoning in the kitchen pantry,
All you need is to marinate it with some light soy sauce and other standard seasonings and stir-fry with a well-seasoned cast iron wok to bring out the essence of Chinese stir-fry. A heavy bottom skillet or a large frying pan is equally suitable for stir-frying if you don’t have a good wok.
Let's get started.

Correction: At 0.45 minutes, it should be 'overcooked', not 'undercooked'.

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Recipe:
(Please download the recipe and read the full details at )

Ingredients A (marinate the chicken)
200g chicken thigh meat, cut into one-inch length
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp cornstarch
1 tsp vegetable oil
Ingredients B
300g asparagus, weight before cut and trim
2 tsp vegetable oil
1 tsp chopped garlic
1/4 salt
Dash of ground black pepper

Method:
1. Mix ingredients in A. Marinate for one hour.
2. Snap off the woody part of the asparagus stem. Peel off the fibrous surface.
3. Cut the asparagus into 2-inch sections.
4. Heat some oil in the wok. Stir fry the chicken for half a minute, then spread out into a single layer to sear until golden. Flip over to sear the other side. Remove.
5. Saute the chopped garlic with the remaining oil.
6.. Add the asparagus stem and stir fry for a minute. Add a tablespoon of water each time when it becomes too dry.
7. Add the asparagus spears and continue stir-frying for half a minute.
8. Season with salt and pepper.
9.Return the cooked chicken and stir fry over high heat for twenty seconds.
10. Dish out and serve.

#AsparagusChickenStirFry #Asparagus ChineseStirFry

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Beth's 15-Minute Chicken Dijon and Asparagus Recipe

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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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Citrus Zester
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Small Glass Prep Bowls
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Cuisinart Food Processor
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All-Clad Pots and Pans
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All Clad Grill Pan
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Chicken Dijon Recipe
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4

INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste

METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.

Heat coconut oil in a non-stick skillet until melted and hot.

Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.

Meanwhile, wash and trim the asparagus. Pat dry.

Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.

Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.

Pour sauce over the chicken and serve with the asparagus on the side.

If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.

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Chicken Asparagus w/ Hollandies sauce

Chicken asparagus with hollandies sauce is more different kind of version either with cheese and bacon. In this is way its very simple and easy

Ingredient:
Chicken fillet
Asparagus
Flour
Egg
Salt
Blackpepper
Oil

Hollandies sauce
Eggyolks
Butter
Lemon
Salt
Blackpepper

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Roasted Chicken & Asparagus with Pan Sauce | Pampered Chef

Bring all your cooking techniques together in one simple dish that is guaranteed to be a week night star! By using our New Nonstick Stainless Steel pan, you will create a flavor packed fond after searing your food that will take your dish from a 9 to a 10. Get the full recipe here: