FLAMBéED CHICKEN WITH ASPARAGUS
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
- Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE
Another recipe from Sunset's Chinese Cookbook. A lovely combo of flavors. Over the years we have changed the recipe to suit our tastes. Love it, love it, love it! Oh, by the way, you can also make this using beef or shrimp.
Provided by tootsie in Pacific
Categories Poultry
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
- Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
- Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
- Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
CHARGRILLED CHICKEN
Make and share this Chargrilled Chicken recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim fat from chicken and wash thoroughly.
- Place in zip top plastic bag.
- Add salad dressing and beer.
- Allow to marinate at least 4 hours in refrigerator.
- Barbecue chicken on a covered outside grill.
- Frequently baste with marinade, approx.
- every 20 minutes.
- Any kind of beer will do.
- Also any kind of salad dressing- the more robust, the better.
Nutrition Facts : Calories 558.9, Fat 36.4, SaturatedFat 8.2, Cholesterol 131.6, Sodium 1063.9, Carbohydrate 8.9, Sugar 4.7, Protein 41.4
CHARGRILLED CHICKEN WITH ORANGE, ASPARAGUS & BEANS
Make and share this Chargrilled Chicken With Orange, Asparagus & Beans recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
- Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
- Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
- Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.
Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 0.6, Sodium 290.7, Carbohydrate 35.7, Fiber 11.1, Sugar 11.4, Protein 11.2
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