Chicken with Asparagus
By Diane0911
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 Tbs Ground coriander seed
- 2 Tbs olive oil
- 20 slender asparagus spears, cut into 3-4" lengths
- 1 1/2 cups chicken stock
- 1 Tbs cornstarch
- 1 Tbs lemon juice
- salt and ground black pepper
- 1 Tbs chopped fresh parsley
Details
Servings 4
Preparation
Step 1
1 Divide each chilcken portion into two natural fillets. Place each between two sheets of plstic srap and flatten to a thiickness of 1/4" wilth a rolling pin. Cut into 1-inch strips diagonally. S;rinkle with the coriander and toss to coat each piece.
2 Heat oil in a large skillet and cook the chicken very quickly, in small batches, for 3-4 minutes, until lightly colored and cooked through. Season each batch with a little salt and freshly ground black pepper.Remove and keep warm while cooking the rest of the chicken.
3 Add the asparagus and chicken stock to the pan and bring to a boil. Cook for 4-5 minutes or until just tender.
4 Mix the cornstarch to a paste with a little cold water, stir into the sauce and cook, stirring until thickened. Return the chicken to the pan, with the lemon juice, and reheat. Garnish with parsley
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