Tuesday, August 3, 2010

Chicken Supremes with Asparagus and Herbs

  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 4 chicken breast halves
  • 1/2 teaspoon dried tarragon
  • 1/2 cup white wine
  • 1/2 pound fresh spinach, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh chervil, finely chopped
  • 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

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