Chicken Recipes

CHICKEN WITH ASPARAGUS

Canned asparagus may be used instead of fresh, but will not require any cooking — simply add at the very end to warm through.

INGREDIENTS
4 large chicken breasts, boned and skinned
1 tablespoon ground cilantro
2 tablespoons olive oil
20 slender asparagus spears, cut into 3—4-inch lengths
1 1/4 cups homemade or canned chicken stock
1 tablespoon cornstarch
1 tablespoon lemon juice
salt and black pepper
1 tablespoon chopped fresh parsley

SERVES 4

1. Split the chicken breasts into two natural fillets. Place each between two sheets of plastic wrap and flatten to a 1/4 inch thickness with a rolling pin. Cut into 1-inch diagonal strips. Sprinkle with cilantro and toss to coat.

2. Heat the oil in a large frying pan and fry the chicken very quickly in small batches for 3—4 minutes, until lightly colored. Season each batch with a little salt and freshly ground black pepper. Remove and keep warm while frying the rest of the chicken.

3. Add the asparagus and chicken stock to the pan and bring to a boil. Cook for another 4—5 minutes, or until tender.

4. A Mix the cornstarch to a paste with a little cold water and stir into the sauce to thicken. Return the chicken to the pan and add the lemon juice. Reheat and then serve immediately, garnished with fresh parsley.