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Categories:
water carrot chicken breasts freshly ground pepper flour butter shallots white wine tomato paste chicken broth heavy cream
Viewed: 37 - Published at: 8 years agoIngredients
- 4 c. water (salt to taste)
- 8 large asparagus spears
- 1 carrot
- 2 skinless boneless chicken breasts, split in 1/2 (1 1/2 lb.)
- freshly ground pepper to taste
- 1 to 2 Tbsp. flour
- 3 Tbsp. butter
- 1 Tbsp. finely chopped shallots
- 1/2 c. dry white wine
- 1 Tbsp. tomato paste
- 1/2 c. chicken broth
- 2 Tbsp. heavy cream
Method
- Bring water to boil; salt to taste.
- Cut off and discard tough base of the asparagus spears; clean and set aside.
- Julienne the carrot.
- Drop vegetables into boiling water approximately 4 minutes; do not overcook.
- Drain well.
- Set aside.
