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Creamy chicken with asparagus and lemon
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350g pack essential Waitrose British Chicken Mini Breast Fillets, halved
1 medium onion, finely chopped
2 tbsp plain flour
100ml dry white wine
300ml chicken stock
450g bunched asparagus, trimmed and cut into 5cm lengths
100ml double cream
Juice and zest of 1 lemon
2-3 tbsp chopped fresh mint and parsley
1. Melt the butter in a heavy-based casserole, add the chicken and brown lightly on all sides over a medium high heat. Remove from the pan with a slotted spoon and set aside.
2. Add the onion to the pan and cook over a low heat for several minutes until lightly coloured. Return the chicken and any juices to the pan. Sprinkle over the flour, stir and let it cook for a minute. Increase the heat and add the white wine, stirring. Gradually add the stock and bring to the boil, stirring, then lower the heat and simmer gently for about 5 minutes until the chicken is nearly cooked through.
3. Add the asparagus and seasoning, pushing the asparagus under the surface of the liquid, and continue cooking for about 5 minutes, until the asparagus is tender. Stir in the cream, lemon zest and juice and chopped herbs. Check the chicken is cooked through with no pink meat, then season to taste and serve with steamed rice.
Typical values per serving:
2.9g fibre 27.1g protein
This recipe was first published in May 2014.
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