Dinner tonight turned out much better than I imagined. I was thinking about how to use chicken and asparagus and I came up with this concoction.
I started with two boneless, skinless chicken breasts that I pounded flat. I seasoned the inside of the chicken with salt, pepper, pureed garlic and the zest of a lemon. I added about 6 asparagus spears and rolled the whole thing up.
The chicken rolls were seared in a hot pan to give it some golden brown color.
After searing for about 4 or 5 minutes on each side I added a can of chicken broth to the pan. The chicken was covered and cooked on low heat for about 10 minutes until the chicken was fully cooked through. I then added the juice of one lemon and some corn starch paste (1 tbsp corn starch mixed with cold water). This was cooked until the sauce was thickened. I plated the chicken with white rice and topped everything with the delicious lemony chicken sauce. It was very very good.
This looks really delicious. I wouldn’t have thought of using the chicken in this way, but I’d bet it really infuses the chicken with the flavor of the asparagus.
What a wonderful combination of flavors. Yum!
Greg, this looks very good! You come up with the best combinations
Greg, that looks great! Chicken and lemon can’t be beat!
Looks and sounds great Greg! You’re so creative in the kitchen (and elsewhere I’m sure!). Thanks for sharing your great experiments with us.
Made this last night! I’ve really just started cooking for myself and my boyfriend, so I’m very much a beginner. This was so easy and delicious, though! I loved the lemony chicken sauce, and though I’ve never been a fan of asparagus or ever cooked it, it was so good.
Next time it’s his turn! Bison burgers!