Italian Meat - Poultry and Game Recipes - Chicken and Asparagus with Parmesan Sauce (Parmigiana di Asparagi e Pollo) Recipe

Ingredients

• 450 g/1lb asparagus

• 15 ml/1 tbsp unsalted (sweet) butter

• 2 egg yolks

• 15 ml/1 tbsp vinegar

• Salt and freshly ground black pepper

• 4 boneless chicken breasts

• 15 ml/1 tbsp olive oil

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

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Method:

1. Cut the asparagus into even-sized 6 cm/2 1/2 in lengths. Cook the asparagus in boiling salted water for 5 minutes or until tender. Drain well.

2. Place on a warmed serving plate and pile up in the shape of a pyramid. Keep warm.

3. Place the butter in a saucepan and beat in the two egg yolks. Add the vinegar and season with salt and pepper.

4. Cook until thickened, stirring all the time. Do not boil. Cut the chicken breasts into strips.

5. Heat the oil in a frying pan (skillet) and fry (sauté) the chicken strips for 5 minutes until the edges of the meat begin to turn brown.

6. Pile on top of the asparagus spears. Pour over the sauce, sprinkle with the Parmesan cheese and serve at once.