Crispy Chicken With Asparagus Sauce Recipes

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CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN



Creamy Poached Chicken with Asparagus Tips and Crispy Potatoes au Gratin image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 chicken, cut into quarters
1 bottle white wine
4 cups chicken stock
2 carrots, chopped
2 celery stalks, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 bunches asparagus, tips only
4 slices sourdough bread
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Crispy Potatoes au Gratin, for serving, recipe follows
2 tablespoons unsalted butter, softened, for greasing
2 small russet potatoes, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 tablespoons grated gruyere cheese
1/2 cup heavy cream
4 teaspoons unsalted butter, cold, cut into small cubes

Steps:

  • Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
  • Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
  • Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
  • When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
  • Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
  • Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

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

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

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.

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE



Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise image

Categories     Chicken     Poultry     Vegetable     Bake     Dinner     Parmesan     Asparagus     Spring     Bon Appétit     Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter, divided
3 large eggs
3 tablespoons honey Dijon mustard
2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)
1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 skinless boneless chicken breast halves, butterflied
1 large bunch watercress, thick stems trimmed
Asparagus with Sauce Maltaise

Steps:

  • Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
  • Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
  • *Available in the Asian foods section of some supermarkets and at Asian markets.

CURRIED CHICKEN WITH ASPARAGUS



Curried Chicken with Asparagus image

A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons canola oil
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

ASPARAGUS-STUFFED CHICKEN WITH SAUCE



Asparagus-Stuffed Chicken with Sauce image

Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 tablespoons crushed butter-flavored crackers
HOLLANDAISE SAUCE:
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.

Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL



Creamy Asparagus Sauce with Chicken Schnitzel image

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

1 (15 ounce) can asparagus spears, drained
1 ¼ cups light cream
2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil

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

STIR-FRIED CHICKEN WITH ASPARAGUS



Stir-Fried Chicken with Asparagus image

The stir-fry sauce in this recipe is simply whisked all together for a umami-forward, subtly sweet weeknight meal. This recipe makes any weeknight meal a no fuss, one skillet meal, showcasing the chicken and asparagus to its fullest.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons oyster sauce
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons packed light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons minced garlic (about 3 cloves)
2 tablespoons vegetable oil
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed and cut into 1-inch pieces
Kosher salt
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 cups cooked brown rice

Steps:

  • Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl.
  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice.

Nutrition Facts : Calories 450, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 1073 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 43 grams, Sugar 3 grams

SPICY STIR-FRY CHICKEN AND ASPARAGUS



Spicy Stir-Fry Chicken And Asparagus image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless chicken breast
1 egg white
1 tablespoon cornstarch
Coarse salt to taste
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 cup chicken stock (preferably homemade)
6 tablespoons peanut or vegetable oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, sliced
3/4 pound asparagus, sliced on the bias in 1 1/2-inch pieces
1 tablespoon chili paste
1 teaspoon sesame oil
2 tablespoons fresh coriander leaves

Steps:

  • Cut the chicken in one-inch cubes. Beat the egg white lightly and mix it with half the cornstarch and salt to form a smooth paste. Set aside.
  • In another bowl, mix the rice wine, soy sauce, stock and remaining cornstarch to form a smooth paste.
  • Toss the chicken into the egg white-cornstarch mixture. Heat the oil in a wok or large skillet. Fry the chicken cubes until golden and remove with a slotted spoon. Drain on paper towels. Pour off the oil, leaving about one tablespoon in the wok.
  • Add the garlic, ginger and scallions and stir-fry for one minute. Add the asparagus and stir-fry for two minutes, or until bright green. Add the chicken and chili paste and mix thoroughly. Add the rice wine mixture and stir well. Just before removing from heat, stir in the sesame oil. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN & ASPARAGUS SAUTé



Chicken & Asparagus Sauté image

From Woman's Day, April 18 2006. When I made this, I doubled the sauce, added a dash of ceyenne pepper, and served it over rice.

Provided by Vino Girl

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 tablespoons flour, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast, cut bite-size
2 teaspoons oil
1 cup chicken broth
1 1/2 teaspoons minced garlic
8 ounces fresh asparagus, ends trimmed, spears cut bite-size
1 cup grape tomatoes, halved
2 tablespoons chopped scallions
2 tablespoons chopped dill

Steps:

  • Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
  • Add chicken; shake to coat.
  • Heat oil in a large nonstick skillet.
  • Add chicken; sauté 5 minutes, or until cooked through. Remove to a plate.
  • In a cup, mix remaining flour, the broth and garlic.
  • Add asparagus to skillet and sauté 1 minute until bright green.
  • Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
  • Add chicken back to pan.
  • Stir in tomatoes; remove from heat.
  • Stir in scallions and dill.

Nutrition Facts : Calories 194.2, Fat 4.3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 415.4, Carbohydrate 8.6, Fiber 1.9, Sugar 1.3, Protein 29.6

SESAME CHICKEN WITH ASPARAGUS



Sesame Chicken With Asparagus image

I was surfing on other sites and found this on the cooks website. I've made it quite a few times and love it!

Provided by nemokitty

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless chicken breasts, chopped in 1 inch pieces
2 tablespoons canola oil
1 tablespoon sesame seeds, toasted
8 -10 asparagus spears, sliced at 1-inch angles
1 medium onion, sliced
1 -2 tablespoon soy sauce

Steps:

  • Add oil to pan and heat up. When hot, add chicken, then asparagus. Fast fry over hot flame until chicken is cooked and asparagus is almost crisp.
  • Add onion.
  • Cook until onion and asparagus are fried but still a bit crisp.
  • Add the soy sauce and sesame seeds. Plate it up over rice.

Nutrition Facts : Calories 439.6, Fat 29.8, SaturatedFat 5.2, Cholesterol 92.8, Sodium 605.2, Carbohydrate 9.2, Fiber 2.7, Sugar 3.3, Protein 34

CRISPY CHICKEN WITH ASPARAGUS SAUCE



Crispy Chicken with Asparagus Sauce image

Quick-fried chicken sauced with Parmesan-laced asparagus sauce is your tasty solution to dinner tonight. Serve to a hungry family with hot rice and a green vegetable.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

1 egg
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
½ cup dry bread crumbs
2 tablespoons vegetable oil
1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
⅓ cup milk
⅓ cup water
4 cups hot cooked rice
¼ cup Grated Parmesan cheese

Steps:

  • Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
  • Stir the soup, milk and water in the skillet and heat over medium heat until the mixture is hot and bubbling. Serve the chicken and sauce with the rice. Sprinkle with the cheese.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 62.2 g, Cholesterol 123.4 mg, Fat 19.1 g, Fiber 3.5 g, Protein 36.2 g, SaturatedFat 4.8 g, Sodium 884.2 mg, Sugar 3.5 g

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR



Whole crispy roast chicken & asparagus caesar image

Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan

Provided by Esther Clark

Categories     Dinner, Lunch

Time 2h

Number Of Ingredients 16

1 lemon
1 medium free-range chicken (around 1.5kg)
30g butter, softened
2 garlic cloves, crushed
1 tbsp extra virgin olive oil, plus extra for drizzling
150g stale sourdough or crusty bread, torn
500g asparagus
30g shaved parmesan
1 egg yolk
3 anchovies, mashed to a paste
1 small garlic clove, finely grated
2 tsp Dijon mustard
150ml olive oil
100ml sunflower oil
1 lemon, juiced
50g parmesan

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
  • Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
  • Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
  • Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
  • Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium

CRISPY CHICKEN WITH ASPARAGUS SAUCE



Crispy Chicken with Asparagus Sauce image

Quick-fried chicken sauced with Parmesan-laced asparagus sauce is your tasty solution to dinner tonight. Serve to a hungry family with hot rice and a green vegetable.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

1 egg
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
½ cup dry bread crumbs
2 tablespoons vegetable oil
1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
⅓ cup milk
⅓ cup water
4 cups hot cooked rice
¼ cup Grated Parmesan cheese

Steps:

  • Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
  • Stir the soup, milk and water in the skillet and heat over medium heat until the mixture is hot and bubbling. Serve the chicken and sauce with the rice. Sprinkle with the cheese.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 62.2 g, Cholesterol 123.4 mg, Fat 19.1 g, Fiber 3.5 g, Protein 36.2 g, SaturatedFat 4.8 g, Sodium 884.2 mg, Sugar 3.5 g

CRISPY CHICKEN WITH ASPARAGUS SAUCE



Crispy Chicken With Asparagus Sauce image

Make and share this Crispy Chicken With Asparagus Sauce recipe from Food.com.

Provided by meedeeter

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons vegetable oil
1 (10 ounce) can cream of asparagus soup
1/3 cup milk
1/3 cup water
grated parmesan cheese

Steps:

  • Dip chicken into egg. Coat with bread crumbs.
  • In medium skillet over medium heat, heat oil. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm. Pour off fat.
  • Add soup, milk, and water. Reduce heat to low and heat through. Serve over chicken. Sprinkle with cheese.

Nutrition Facts : Calories 296.2, Fat 12, SaturatedFat 2.5, Cholesterol 125.4, Sodium 447.7, Carbohydrate 13.4, Fiber 0.7, Sugar 1.2, Protein 31.9

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CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
creamy-lemon-chicken-with-asparagus-gimme-delicious image
Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute. …
From gimmedelicious.com


CHICKEN & ASPARAGUS SAUTé | RACHAEL RAY IN SEASON
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Directions. Step 1. Season chicken with coriander, salt and pepper. In large skillet, heat oil over medium-high. Cook chicken until golden, 3 to 4 minutes per side; transfer to plate. In same skillet, cook asparagus, capers and brine, …
From rachaelraymag.com


CHICKEN AND ASPARAGUS STIR FRY - DINNER AT THE ZOO
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2018-04-29 Instructions. Heat the vegetable oil in a pan over medium high heat. Season the chicken with salt and pepper to taste. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Add the …
From dinneratthezoo.com


CHICKEN ASPARAGUS PASTA (SO CREAMY!) - COOKING CLASSY
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Instructions. In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to …
From cookingclassy.com


CHICKEN AND ASPARAGUS STIR FRY - SLENDER KITCHEN
First, make the sauce by mixing together chicken broth, lemon juice, soy sauce, honey, and cornstarch. Set that aside for a few minutes. Then, add the coconut oil to a large skillet over medium-high heat, add the chicken and let it cook for 3-4 minutes or until it begins to brown. Add the asparagus, garlic, and ginger to the pan with the ...
From slenderkitchen.com


CHICKEN ASPARAGUS STIR FRY RECIPE • MIDGETMOMMA
2020-05-09 In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil. Add the asparagus to the pan and cook for 3 to 4 minutes, until crisp.
From midgetmomma.com


ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked). Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.
From pamperedchef.ca


ORANGE CHICKEN AND ASPARAGUS {ONE POT MEAL} | LIL' LUNA
2021-06-03 Instructions. Heat sesame oil in a large skillet. Sauté sliced chicken, garlic and red pepper flakes for about 7 minutes. Add chopped asparagus and cook for an additional 3 minutes. In a small bowl, whisk together soy sauce, honey, sesame seeds, and juice and zest of 1 orange. Add to skillet and cook for 1 minute.
From lilluna.com


CRISPY CHICKEN WITH PURPLE ASPARAGUS - MEAL KIT DELIVERY
Blanch the asparagus. While the chicken cooks, snap off and discard the woody ends of the purple asparagus; halve each stalk crosswise on an angle. To the pot of boiling water, add 1 tbsp lemon juice and the asparagus; blanch, 2 to 3 minutes, until bright green. Drain the asparagus thoroughly and return to the pot; add 1 tbsp butter (double for ...
From makegoodfood.ca


CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE RECIPE | MYRECIPES
Step 2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes.
From myrecipes.com


CHICKEN & ASPARAGUS - ERREN'S KITCHEN - RECIPES TO RELY ON
2021-01-13 Instructions. Remove the tips of the asparagus and set aside. Cut the stems into bite-size pieces and set aside. Mix the butter and flour together in a small bowl and set aside. Season the chicken with salt & black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken until brown.
From errenskitchen.com


ASPARAGUS-STUFFED CHICKEN BREASTS - BAKING MISCHIEF
2021-04-26 Open chicken breasts and place 4 spears of asparagus inside of each and top each with ¼ cup of cheese. Close chicken breasts and sprinkle any remaining panko over the top. Bake for 25 to 35 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
From bakingmischief.com


10 BEST CHICKEN ASPARAGUS CREAM SAUCE RECIPES | YUMMLY
2022-07-04 chipotle pepper sauce, milk, chipotle pepper, 2% plain Greek yogurt and 1 more Roasted Tomato Pesto Cream Sauce Lucky 32 Roma tomatoes, cream, salt, chopped garlic, butter, pesto, pesto and 1 more
From yummly.com


CHEESY ASPARAGUS STUFFED CHICKEN - THE RECIPE CRITIC
2022-03-29 Instructions. Preheat the oven to 375 degrees. Slice the chicken in half about ¾ of the way. Open the chicken and pound each side to be about ¼ inch thick. Stuff the chicken breasts each with 2 slices of cheese, and 3 asparagus stalks. Fold the chicken oven and secure it with toothpicks around the edges.
From therecipecritic.com


CRISPY CHICKEN WITH ASPARAGUS SAUCE - BIGOVEN.COM
Crispy Chicken with Asparagus Sauce recipe: Try this Crispy Chicken with Asparagus Sauce recipe, or contribute your own. ... Try this Crispy Chicken with Asparagus Sauce recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here . Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 2 Egg …
From bigoven.com


CHICKEN WITH ASPARAGUS RECIPE - NYT COOKING
2010-05-12 Using high heat, heat a wok, and add half of the oil, half the salt, half the black beans and half the garlic. Stir-fry 20 seconds. Add the asparagus, and stir-fry 30 seconds. Add the stock, cover for 2 minutes, remove, and set aside. Reheat the wok until it is very hot, and add remaining oil, salt, black beans and garlic.
From cooking.nytimes.com


FOIL PACK CHICKEN WITH ASPARAGUS AND RUSTIC TOMATO SAUCE
2015-07-23 When ready to cook, place sealed packet on hot grill or over fire for 10 to 15 minutes flipping half way through until chicken is fully cooked. Remove packet …
From delish.com


CRISPY CHICKEN WITH CREAMY ITALIAN SAUCE | THE RECIPE CRITIC
2013-05-09 Place them on a plate and place the floured chicken in the freezer for about 5 minutes. While the chicken are in the freezer, in a large saucepan, heat up the 6 T of oil in the saucepan over medium high heat. Take the chicken out of the freezer, drudge them in the milk and then coat them in the crushed corn flakes.
From therecipecritic.com


CASHEW CHICKEN AND ASPARAGUS RECIPE - TODAY
2022-04-21 Preparation. 1. Mix together the sauce ingredients in a bowl, then set aside. If using previously frozen chicken breast, pat the chunks dry with a …
From today.com


CRISPY CHICKEN WITH ASPARAGUS SAUCE - BIGOVEN.COM
Crispy Chicken with Asparagus Sauce recipe: Try this Crispy Chicken with Asparagus Sauce recipe, or contribute your own. Add your review, photo or comments for Crispy Chicken with Asparagus Sauce. not set Main Dish Poultry - Chicken
From bigoven.com


HONEY LEMON BUTTER CHICKEN RECIPE WITH ASPARAGUS - EATWELL101
2020-08-07 Press them to scrape the browned bits left in the pan from the chicken and butter. Remove the lemon slices from the pan and set aside. 2. Add the asparagus to the same pan, with a dollop of butter. Saute for a few minutes until bright green and tender crisp. Drizzle with a bot of honey lemon butter sauce to coat.
From eatwell101.com


ASPARAGUS WITH CHICKEN-CHEESE SAUCE RECIPE | MYRECIPES
Ingredient Checklist. 1 pound fresh asparagus, cleaned ; 2 tablespoons butter ; 2 tablespoons all-purpose flour ; 1 cup milk ; 1 cup (4 ounces) shredded sharp Cheddar cheese
From myrecipes.com


ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS & ASPARAGUS
2019-02-26 Place butter in a mixing bowl and melt in the microwave. Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener. Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus. Cook for 20 to 23 minutes, or until chicken is cooked through ...
From diethood.com


CREAMY GARLIC DREAM CHICKEN W/ ASPARAGUS - MY INCREDIBLE RECIPES
2018-06-01 In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 ...
From myincrediblerecipes.com


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