Lemon butter with chicken breast and asparagus noodles

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Peel the shallot and dice very finely. Wash 5 stems of basil, shake dry and chop finely. Cream butter with the whisk of the hand mixer. Add shallot, basil, lemon peel, lemon juice and Worcestershire sauce and mix. Season with salt and pepper. Form into a roll, wrap in foil, chill for approx. 45 minutes

2. 2

   Wash the meat, dab dry and rub all around with salt, pepper and paprika. If necessary, pin the skin to the edge with a wooden skewer. Place the chicken breasts with the skin side up on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes.

3. 3

   Wash the asparagus, cut off the woody ends. Cut the asparagus into thin slices at an angle. Leave asparagus heads whole. Roast peppercorns in a pan without fat, tossing several times. Then remove from the pan, crush the grains roughly

4. 4

   Cook the pasta in boiling salted water according to the instructions on the packet. Add the asparagus 3 minutes before the end of the cooking time, bring to the boil again and finish cooking. Wash 5 stalks of basil, shake dry, put some leaves aside for garnishing, chop the remaining leaves finely

5. 5

   In the meantime, whip the cream until stiff for the sauce. Set aside 1 tablespoon of whipped cream. Boil up the whipped cream in a small pot. Reduce heat, gradually fold in herb butter in flakes. Fold in the cream that has been set aside

6. 6

   Remove the meat from the oven and remove it from the bone. Pour the pasta into a sieve, drain a little. Arrange noodles with asparagus, one piece of chicken breast and sauce on plates. Sprinkle with pepper and chopped basil, garnish with basil leaves

7. 7

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
930 kcal

CARBS
76 g

FATS
47 g

PROTEINS
51 g