Chicken breast with asparagus and curry sauce is a simple but very flavorful main course, perfect to bring something different to the table.
Asparagus goes really well with this spiced sauce and makes the dish complete and light, ideal for a quick but tasty lunch or dinner.
I really like asparagus and when I read this little recipe today I bought a bunch at PAM (wow, though… 5 euros) and voilà… we’re ready to taste it!
If you prefer, you can omit the lemon because it flavors the dish but it’s especially the curry sauce that, when coating the slice of meat, makes it truly WOW!
If you love gently spiced flavors this recipe is just right for you!
I suggest another very tasty chicken main with a prior marinating that makes the meat tender and juicy:
MARINATED CHICKEN THIGHS
CHICKEN WITH ASPARAGUS AND CURRY SAUCE
ASI’s kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 1/3 lb chicken breast (sliced)
- 20 asparagus
- 1 lemon (organic or untreated)
- 1 teaspoon curry (level)
- 2 tbsp heavy cream (or cooking cream)
- 3/4 cup + 1 tbsp cup vegetable broth
- 1 teaspoon potato starch (scant)
- as needed butter (1 knob)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools
- Pan
- Tweezers
- Knife
- Cutting Board
Preparation
To prepare this white-meat main course — chicken breasts with asparagus and curry sauce — first clean the asparagus and briefly boil them in boiling water.
Drain them using tongs and immediately plunge them into ice water to preserve the green color!
Sauté them for 3 minutes in a knob of butter, seasoning with salt and pepper.
Now make the sauce by putting the broth in a pan and adding the curry, stirring very well to avoid lumps.
Turn on the heat and let it thicken: it should reduce by almost half!
Now add the cream and the potato starch previously dissolved in cold water.
Stir well and turn off the heat, seasoning with salt and pepper.
Now I washed and thinly sliced the lemon.
I poured a drizzle of oil into my pan and set it over low heat.
When it sizzled I placed the lemon slices on the bottom and then the chicken slices.
I covered and let them cook for about 15 minutes, watching the cooking and turning them as needed!
Once the chicken is cooked, I poured the curry sauce over it and then served it with the asparagus!
A very fragrant and tasty main course — this chicken with curry sauce and asparagus garnish…
Enjoy your meal!
Annalisa
SOURCE Cotto e mangiato
