You may also like
Categories:
potatoes black pepper olive oil chicken clove garlic white wine grain mustard heavy cream fresh chives
Viewed: 55 - Published at: 7 years agoIngredients
- 1 lb potatoes, halved lengthwise
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 4 None chicken breast fillets
- 1 lb asparagus, trimmed
- 6 slices prosciutto, chopped coarsely
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 2 tbsp whole grain mustard
- 1 1/4 cups heavy cream
- 1 tbsp coarsely chopped fresh chives
Method
- Preheat oven to 425°F.
- Combine potatoes, pepper and olive oil in a large bowl. Arrange potatoes, in a single layer, on an oiled baking tray. Roast for 20 mins, or until golden brown.
- Meanwhile, oil a large frying pan and place over high heat. Cook chicken until browned on both sides. Arrange, in single layer, on baking tray with potatoes and roast for 10 mins, or until cooked through. Remove chicken and potatoes from oven. Cover and let stand for 5 mins. Slice chicken thickly.
- Boil, steam or microwave asparagus until just tender then drain. Cover to keep warm.
- Wipe frying pan clean. Cook prosciutto over medium heat, stirring, until crispy. Remove from pan and cover to keep warm. Add garlic to pan. Cook, stirring, over low heat until fragrant. Add wine and bring to a boil. Boil, stirring, until reduced to about 2 tbsp. Add mustard and cream. Bring to a boil. Boil, stirring, until mixture thickens slightly. Stir in chives.
- Distribute asparagus between serving plates. Top with potatoes, 1/2 the prosciutto, chicken, sauce then remaining prosciutto.
