CREAMY ASPARAGUS CHICKEN
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
- Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL
Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.
Provided by julesrollo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g
CREAMY CHICKEN AND ASPARAGUS
Relish this creamy chicken with asparagus and shell pasta, sprinkled with Parmesan cheese - a delicious dinner made ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook asparagus as directed on package.
- Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally.
- Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 1/4 Cups, Sodium 1310 mg, Sugar 9 g
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
SAUCY CHICKEN AND ASPARAGUS
You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
CREAMY CHICKEN-ASPARAGUS PASTA
If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
- Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
- Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
- Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g
CHICKEN AND ZITI WITH ASPARAGUS IN A CREAMY SAUCE
Make and share this Chicken and Ziti With Asparagus in a Creamy Sauce recipe from Food.com.
Provided by Petite Mommy
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Place the asparagus in a colander and lower it into the boiling water. Cook the asparagus until it is just tender, about 2-4 minutes. Plunge the colander of asparagus into a bowl of ice water. When the asparagus is cool, remove the colander from the ice water and drain.
- Top off the pot of water, if necessary, and bring it back to a boil.
- Heat the olive oil in a large sauté pan over moderately high heat. Season the chicken with salt and pepper and add it to the pan. Sauté the chicken until golden on all sides.
- Add the red peppers and cook for 2 more minutes. Remove the chicken and red peppers from the pan and set aside.
- Turn the heat down to medium, add the wine and reduce until it is almost completely evaporated. Add the chicken stock and reduce by half. Add the low-fat sour cream and stir until the sauce is creamy. Add the chicken, red peppers and asparagus to the sauce and heat thoroughly. Taste and season with salt and pepper.
- Meanwhile, add the pasta to the boiling water and cook for about 12 minutes until it is al dente. Drain and toss with the chicken and cream sauce. Serve immediately in warm pasta bowls and sprinkle with parsley.
Nutrition Facts : Calories 552.5, Fat 11.9, SaturatedFat 2.4, Cholesterol 57.4, Sodium 144.6, Carbohydrate 72.2, Fiber 5.7, Sugar 5.4, Protein 33.7
CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL
Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.
Provided by julesrollo
Categories Pan Fried Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
Steps:
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
ASPARAGUS CHICKEN SANDWICHES
No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CREAMY CHICKEN & ASPARAGUS BRAISE
This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
- Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
- Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.
Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium
CHICKEN WITH ASPARAGUS IN WHITE WINE CREAM SAUCE
Make and share this Chicken With Asparagus in White Wine Cream Sauce recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
- Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
- Serve over pasta or veggies.
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