Course: Main
Serves: 2pp
Ingredients:
2 large chicken breasts, skinned cut into thin strips
4 tbsp unsalted butter
1 lemon: rind cut into tiny strips, juiced
4 green asparagus cut into 1” pieces
2 shallots minced
1-2 tbsp fresh or dried rosemary
1⁄2 cup fresh dill, chopped
1⁄2 cup dry white wine
1⁄2 cup heavy cooking cream
Fine sea salt & fresh ground pepper to taste
2 sprigs rosemary for garnish
Cooked pasta of your choice
Method
In a large skillet with a lid, melt the butter on medium high heat until bubbling.
Add the chicken strips and quickly sauté until browned on all sides but not fully cooked. Remove onto a plate, then add the shallots and sauté them until transparent. Add the asparagus and the chicken, lemon juice, rind, rosemary and white wine. Reduce the heat to medium low, cover and let bubble for about 10 – 15 minutes (or more) stirring from time to time until the chicken is well cooked. (The asparagus should NOT be mushy!)
Season generously with salt and freshly ground pepper.
Add the cream and dill at the last minute, combine well and sauté for another minute or two. Add the Serve with your favourite pasta, garnished with a sprig of fresh rosemary & dill.
Recipe courtesy of Jump Into My Kitchen®