Asparagus with chicken fillet and morels
very easy
45 mins
45 mins
Ingredients
- 10 g dried morels
- 800 g white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 2 Splash of lemon juice
- 4 Chicken fillets (approx. 125 g each)
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 200 g ribbon noodles
- 1 Shallot
- 2 TABLESPOONS Butter or margarine
- 80 ml dry sherry
- 200 ml Poultry stock
- 200 g Whipped cream
- 1/4 collar Chervil
Directions
- 1
Place the morels in lukewarm water for about 30 minutes, then rinse in a sieve under running water. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus spears into pieces about 5 cm long. Put the asparagus in plenty of boiling salted water, add 1 pinch of sugar and 1 dash of lemon juice and cook for about 12 minutes
- 2
Wash the meat and dab dry. Season with salt and pepper. Heat the oil in a large pan and fry the meat in it for about 12 minutes, turning it over
- 3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Peel and finely chop the shallot. Heat the fat in a saucepan. Sauté the shallot for about 2 minutes. Add morels and sauté briefly. Deglaze with sherry, stock and cream and simmer for about 5 minutes. Wash the chervil and shake dry. Pluck leaves from the stems. Chop half of the leaves finely, put the remaining chervil leaves aside for decoration. Season morel sauce with salt, pepper, 1 pinch of sugar and 1 dash of lemon juice.
- 4
Cut the meat into pieces. Arrange 1 chicken filet, asparagus and noodles on 4 plates. Pour morel sauce over the asparagus pieces, garnish with chervil leaves
Nutrition Facts
580 kcal
42 g
25 g
39 g
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