Creamy Asparagus Chicken Food

CREAMY CHICKEN & ASPARAGUS BRAISE

Steps:

• Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
• Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
• Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Steps:

• Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
• Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
• Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
• When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
• Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
• Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

CREAMY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.
• Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
• Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.

CREAMY ASPARAGUS CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
• Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CREAMY CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears and set aside, Discard stalks.
• In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
• Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
• Serve and enjoy!

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

Steps:

• Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
• Add lemon juice and garnish with asparagus tips.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
• Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
• Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
• Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
• Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
• Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

Steps:

• Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
• Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
• Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
• Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL

Steps:

• Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

CREAMY ASPARAGUS-STUFFED CHICKEN BREAST

Steps:

• Boil asparagus until very tender, about 8-10 minutes.
• Drain asparagus and mash.
• Add in garlic, sour cream, oregano, and rosemary; mash well.
• Spoon mixture into the centre of the chicken.
• Roll the chicken around the stuffing, securing with skewers.
• Season both sides of chicken with Italian seasoning.
• Bake in a preheated 350* F oven for 40 minutes, turning halfway through.
• Enjoy!

CREAMLESS CREAM OF ASPARAGUS SOUP

Steps:

• In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
• Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
• Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
• Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
• Serve hot with coconut cream, microgreens and/or asparagus tips on top.

CREAMY LEMON CHICKEN ASPARAGUS PASTA

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
• Add the asparagus to the sauce and allow to cook for 5 minutes.
• Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
• Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

CREAMY LEMON GARLIC CHICKEN WITH ASPARAGUS (30 MINUTES!)

Steps:

• Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
• Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
• Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.

KETO CREAM OF ASPARAGUS SOUP

Steps:

• Melt the butter in a pot over medium heat on the stove.
• Add the onions to the pot, and saute until softened.
• Stir in the asparagus pieces and saute until the asparagus has become a bit tender.
• Mix in the garlic and salt and pepper to taste. Saute another 30 seconds.
• Pour the chicken broth into the pot and simmer for 10-15 minutes.
• Add the soup mixture to a blender or food processor and let it cool for a few minutes.
• Blend the soup until it is smooth.
• Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste.
• Simmer another 5 minutes and serve topped with chopped chives.