Asparagus chicken

Recipe from: 10/12/1989 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 6
    chicken breasts, deboned
  • salt
  • pepper
  • 410
    g
    asparagus salad cuts, drained
  • 1
    green apple, grated
  • 1
    onion, grated
  • 1
    clove garlic, crushed
  • 50
    g
    cake flour, seasoned with salt, pepper and dried thyme
  • 60
    ml
    butter or margarine
  • 1
    onion, sliced
  • 410
    g
    cream of asparagus soup (use half only)
  • 100
    ml
    white wine
  • 100
    ml
    cream or milk
  • 25
    ml
    parsley, chopped
 

Method

 
Make a slit in each chicken breast for the filling. Season lightly with salt and pepper. Combine the asparagus, apple, onion and garlic, reserving a few asparagus pieces for garnishing. Fill the slits with the mixture and secure the openings with toothpicks. Roll the chicken breasts in the seasoned cake flour. Heat the butter or margarine in a pan and fry the chicken breasts until golden brown. Remove from the pan and keep hot. Sauté the onion and leftover filling in the pan and add the soup and wine. Return the chicken to the sauce and simmer until tender and cooked through. Add the cream or milk and heat through. Garnish with the remaining asparagus pieces and parsley. Serve with ribbon noodles or brown rice. Serves 6.
 

 

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