Poulet rapide aux asperges

Ingrédients

• 400 g chicken breast
• 1 TBSP flour
• 1 whole onion
• 500 g green asparagus
• 200 ml cream
• 50 ml white wine
• Salt & pepper
• 2 TBSP sunflower oil
• 1 pinch stock powder (optional)

Préparation

1. 1

   Prepare the chicken Cut the chicken into small, even pieces. Season generously with salt and pepper, then lightly coat with flour

2. 2

   Prep the vegetables Finely dice the onion. Trim the woody ends off the asparagus and cut it into bite-sized pieces.

3. 3

   Sear the chicken (first batch) Heat 1 tablespoon of oil in a large pan over high heat. Add half of the chicken and sear it until nicely browned. Avoid overcrowding the pan to prevent it from steaming.

4. 4

   Remove and reserve Transfer the seared chicken to a deep plate and make sure to keep the juices.

5. 5

   Sear the second batch Add a bit more oil if needed and repeat with the remaining chicken.

6. 6

   Cook the onion Add the diced onion to the pan and sauté briefly until translucent. Add the chicken and onion to the remaining chicken in the deep plate.

7. 7

   Sauté the asparagus Add the asparagus to the pan and cook until slightly tender with some color. It should still have a bit of bite.

8. 8

   Combine everything Return the chicken (including the juices) back into the pan.

9. 9

   Deglaze: Pour in the white wine and let it reduce briefly.

10. 10

    Finish the sauce Add the cream and the reserved juices. Reduce the heat and let everything simmer gently until slightly thickened.

11. 11

    Season and serve Adjust with salt, pepper, and optional broth powder. Serve immediately.