🍽️ Pan-fried chicken breast with green asparagus

Name: Pan-fried chicken breast with green asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g green asparagus; 4 chicken breast fillets; 1 shallot; 200 ml dry white wine; 4 tbsp butter; 500 ml chicken broth; 150 g crème fraîche; salt; pepper (from the mill); 1 tbsp tarragon leaves (finely chopped); 1 kg potatoes; 125 g breakfast bacon (fine cubes); 1 shallot (finely chopped); 1 egg; ghee

1066 kcal · 30 min · 4 servings

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Ingredients

600 g green asparagus
4 chicken breast fillets
1 shallot
200 ml dry white wine
4 tbsp butter
500 ml chicken broth
150 g crème fraîche
salt
pepper (from the mill)
1 tbsp tarragon leaves (finely chopped)
1 kg potatoes
125 g breakfast bacon (fine cubes)
1 shallot (finely chopped)
1 egg
ghee

Instructions

1. Peel the bottom third of the green asparagus spears.
2. Cut off the woody ends and wash the asparagus.
3. Cut off the asparagus tips to a length of about 5 centimeters.
4. Cut the remaining asparagus diagonally into finger-thick slices.
5. Cook the asparagus in boiling salted water for about 4 minutes.
6. Drain the asparagus and immediately shock it in ice water.
7. Let the asparagus drain well.
8. Peel the potatoes and cook them for about 20 minutes.
9. Let the cooked potatoes cool down.
10. Grate the cooled potatoes coarsely.
11. Fry the finely chopped shallot and the bacon.
12. Mix the grated potatoes with the shallot, bacon, and egg.
13. Season the potato mixture with salt and pepper.
14. Fry the potato pancakes in hot clarified butter until golden brown, making about 8 pieces.
15. Keep the finished potato pancakes warm.
16. Peel the shallot and chop it finely.
17. Sweat the shallot in 1 tablespoon of butter until translucent.
18. Deglaze the pan with wine and broth.
19. Add half of the asparagus slices to the sauce.
20. Stir in the crème fraîche.
21. Let the sauce simmer for about 10 minutes.
22. Then puree the sauce until smooth.
23. Season the sauce to taste with salt and pepper.
24. Stir the chopped tarragon into the sauce.
25. Add the remaining asparagus to the sauce.
26. Let the asparagus heat through in the sauce.
27. Season the chicken breast fillets with salt and pepper.
28. Fry the chicken breast in 2 tablespoons of butter for about 5 minutes on each side.
29. Toss the asparagus tips in the remaining butter.
30. Let the asparagus tips heat through in the butter.
31. Slice the fried chicken breast diagonally.
32. Arrange the chicken slices with the asparagus tips on the sauce.
33. Serve the potato pancakes alongside.

Nutrition per serving

kcal: 1066
Protein: 69 g · Fett/Fat: 63 g · Carbs: 46 g