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🍽️ Tender chicken breast with green asparagus, morels and fresh lemon cream

583 kcal · 30 min · 4 servings

Ingredients

• 20 g dried morels
• 1.2 l chicken broth
• 2 sprigs thyme
• 1 untreated lemon
• 4 chicken breast fillets (approx. 120 g each)
• 500 g green asparagus
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 75 ml whipping cream
• 1 tsp cornstarch
• chili flakes

Instructions

1. 1. Place the morels in a bowl and cover them completely with cold water.
2. 2. Let the mushrooms soak in the water for about one hour.
3. 3. Strain the mushroom water through a fine cloth to filter it.
4. 4. Set aside the filtered mushroom water for later use.
5. 5. Heat about one liter of broth in a pot until it is just below boiling point.
6. 6. Add a few sprigs of thyme to the hot broth.
7. 7. Grate some lemon zest and slice the lemon into thin rounds.
8. 8. Place one thick lemon slice into the broth.
9. 9. Rinse the chicken breasts briefly under running water.
10. 10. Place the chicken breasts into the hot broth.
11. 11. Let the chicken breasts cook gently for about 20 minutes.
12. 12. Peel only the bottom third of the asparagus stalks.
13. 13. Cut the asparagus stalks diagonally into pieces four to five centimeters long.
14. 14. Heat oil in a pan and sauté the asparagus pieces in it.
15. 15. Deglaze the asparagus pieces with a small splash of broth.
16. 16. Season the asparagus with salt.
17. 17. Cover the pan and simmer the asparagus for about five minutes until tender.
18. 18. Add the soaked morels to the asparagus.
19. 19. Toss the morels briefly with the asparagus.
20. 20. Season the vegetables with salt and pepper to taste.
21. 21. Pour the remaining chicken broth into a pot.
22. 22. Add two to three tablespoons of the collected mushroom water to the broth.
23. 23. Add the cream to the broth and bring the mixture to a boil.
24. 24. Stir cornstarch into a little cold water until smooth.
25. 25. Add the starch mixture to the sauce to thicken it slightly.
26. 26. If necessary, take some cooking liquid from the chicken breasts and add it to the sauce.
27. 27. Add the previously grated lemon zest to the sauce.
28. 28. Season the sauce with a little lemon juice and salt.
29. 29. Remove the chicken breasts from the broth.
30. 30. Let the chicken breasts rest briefly.
31. 31. Cut the chicken breasts diagonally in half.
32. 32. Place the chicken breasts on top of the asparagus and morel vegetables.
33. 33. Pour the sauce over the dish.
34. 34. Optionally foam the sauce briefly with a hand blender.
35. 35. Garnish the dish with the lemon slices.
36. 36. Sprinkle chili flakes over the dish.
37. 37. Serve the dish warm.

Nutrition per serving

• kcal: 583
• Protein: 70 g · Fett/Fat: 30 g · Carbs: 7 g