I have been fortunate to interact with wonderful testers who live throughout the world because of social media. Not only do we love to test but we also love good food! I hope you enjoy this easy-to-make, delicious recipe provided by Mike Talks the tester! Also known on Twitter as TestSheepNZ and through his blog testsheepnz.blogspot.com. Mike and his wife enjoy making this recipe, as it is a great way to serve chicken. You can either pair it with mashed potatoes or with spaghetti for a delicious pasta dish.
Greg and I really enjoyed this recipe and it will be part of our menu planning! Also check out Mike’s blog, he has great insight!
3 chicken breasts
1 tsp crushed garlic
1 leek, chopped (substitute an onion if not available)
6 asparagus stalks, chopped into 1 inch segments
About 50ml white wine or water
About 50ml chicken stock
Approx 200ml Cream
1-2 tbsp olive oil
1 tbsp sunflower oil
1 tbsp tarragon
There are great tips throughout the preparation steps.
1) On a medium heat slowly start to cook the chopped leek in some olive oil so that it softens (couple of tablespoons is all you need). It’s important to use olive oil as it tends to not brown the leek, which isn’t what you want. You want the leek to be just nicely soft when you’re eating it.
2) On another ring, have a high heat, and pan fry the chicken breasts in a small amount of sunflower oil. A griddle is best (and gets that wonderful lined effect on your chicken). If you’ve got large chicken pieces, you can butterfly the chicken breasts to make sure the center is cooked – chicken and undercooking do not go well together!
3) In a pan of boiling water, boil your asparagus for about 9 minutes in a little salt. Use a fork to confirm when they’ve softened enough (doesn’t take long for fresh asparagus).
4) Once your leeks are starting to soften, add some white wine or water (if you’re all out of wine), to allow the leeks to sauté. Also add about 1 tsp of crushed garlic and keep mixing. With luck your chicken should be about pan fried by now. Add your chicken and your (drained) asparagus to your leeks, and keep stirring. Add in the rest of your wine and your chicken stock.
5) Turn down the heat, and add your cream and tarragon now, leave covered for about 10 minutes, stirring regularly. Don’t be afraid to take a taste at this point. leeks and asparagus should be soft and pleasant to eat. The sauce might need a little more salt and some pepper at this point, maybe even a little bit more tarragon – remember taste is king before serving.
6) Serve and enjoy!