| Chicken Supreme with Asparagus ~ A lovely taste combination; chicken breasts are first coated in chopped fresh tarragon, then sautéed in butter and served with steamed asparagus. The delicate sauce consists of the asparagus juices enriched with cream and flavored with tarragon. 1 pound fresh asparagus 6 cups chicken stock 1 bunch fresh tarragon 6 chicken breasts 1 egg, beaten 1/2 cup heavy cream 2 tbsp oil 1 tbsp butter salt & pepper 1. Peel the asparagus with a vegetable peeler. ( start just below the tips) . It's not necessary to trim the tips. 2. Tie the asparagus into a neat bunch with string. Tie it so they will stand on their ends. 3. Stand the bunches, tip up and cook in the boiling stock for 4 minutes. 4. After 4 minutes, cook the asparagus horizontally for another 8 minutes. Remove and drain. Reserve the stock. 5. Cut off the leafy part of the tarragon. Chop finely. Add the stalks to the stock and boil slowly for 15 minutes. 6. Meanwhile, season the chicken breasts and brush completely with the beaten egg. 7. Coat both sides of the breasts with 1/2 of the chopped tarragon. 8. Cut off 1/3 of the asparagus stalks. Return the bottoms to the stock and cook for an extra 10 minutes. Set aside. Cut the tips in two, lengthwise. 9. Remove the tarragon stalks from the stock. In a food processor, blend 1 cup of the stock and the asparagus stalks until smooth. Strain the sauce through a fine sieve. 10. Add almost all the remaining, tarragon to the sauce. Add the cream and bring to a boil. Blend smooth again. Adjust the seasonings. 11. Heat the oil and butter together and sear the chicken breasts on each side. Finish cooking, uncovered, in a moderate oven 350o F for 20 minutes. 12. Serve the chicken breasts and the asparagus tips with the sauce. Presentation: In a plate, add about 2 tablespoons of sauce, on it, place the chicken breasts and neatly arrange a few asparagus spears halves. Garnish with chopped tarragon. Serves 6 |
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