Lemon-basil sauce with chicken breast and asparagus

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the shallot and dice very finely. Wash basil, shake dry and chop. Mix butter, shallot, basil, well 3⁄4 lemon peel and 2 tsp lemon juice with the whisks of the mixer.

2. 2

   Season with salt, pepper and Worcester sauce. Form into a roll, wrap in foil and chill for 1 hour.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the meat and pat dry. Rub with salt, pepper and paprika. Place on the tray with the skin facing upwards.

4. 4

   Roast in a hot oven for 40-45 minutes.

5. 5

   Wash the asparagus, cut off the woody ends. Cut the spears diagonally into slices, leave the asparagus heads whole. Cook the noodles in 3-4 l boiling salted water (approx. 1 tsp salt per litre) according to the instructions on the packet.

6. 6

   Add the asparagus about 3 minutes before the end of the cooking time.

7. 7

   For the sauce, whip cream until stiff and bring to the boil in a saucepan, except for 1 tbsp. Reduce heat. Stir in cold lemon butter in pieces bit by bit with a whisk. Fold in the rest of the cream (do not boil any more!).

8. 8

   Remove the meat from the oven and remove it from the bone. Drain the pasta and asparagus. Serve with chicken breast and sauce. Sprinkle the rest of the lemon peel on top.

Nutrition Facts

KCAL
960 kcal

CARBS
76 g

FATS
47 g

PROTEINS
51 g