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What's Cookin'?

A recipe for JulyChicken with asparagus, cream and lemon







This classic dish is luxurious enough for spring entertaining but simple enough to prepare for an after-work supper. Serve it with steamed new potatoes and a green salad or with buttered tagliatelle


Ingredients (Serves 4)
Prep 10 minutes
Cook 25 minutes
                • 25g butter 
                • 4 chicken breast fillets, cut into thick lengths and seasoned with salt and pepper  
                • 1 medium onion, finely chopped
                • 2 tbsp plain flour 
                • 100ml dry white wine
                • 300ml chicken stock 
                • juice and finely grated rind of 1 lemon
                • 450g bunched asparagus, trimmed and cut into 5cm lengths
                • 100ml local double cream 
                • 2 – 3 tbsp each chopped fresh mint and parsley
                • salt and freshly ground black pepper
                Method
                  Melt the butter in a medium heavy-based casserole, add the chicken strips and brown lightly on all sides over a medium high heat. Remove from the pan with a slotted spoon and set aside.

                  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 lemon juice and bring to the boil, stirring, then lower the heat and simmer gently for about 5 minutes until the chicken is nearly cooked through.

                  Add the asparagus and seasoning, pushing the asparagus under the surface of the liquid, and continue simmering for about 5 minutes, until the asparagus is just tender. Stir in the cream, lemon rind and chopped herbs and heat through back to simmering point. Check the seasoning and serve with steamed rice or new potatoes.