Chicken Supremes with Asparagus and Herbs (Kippefillet Met Kruiden Uit De Tuin En Asperges)(Blancs De Poulet Aux Herbes Vertes Et Asperges)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound asparagus, trimmed and tied in a bundle with kitchen string salt to taste 3 tablespoons unsalted butter
3 tablespoons finely minced shallots 2 whole large chicken breasts, boned, skinned, and halved 1 sprig fresh tarragon, leaves finely minced, stem kept whole, or 1/2 teaspoon dried tarragon
freshly ground black pepper to taste 1/2 cup dry white wine 1/2 cup heavy (or whipping) cream
1 large egg yolks 1/2 pound young spinach leaves, rinsed, stemmed, and finely chopped 1 ounce sorrel leaves, stemmed and finely chopped
1/4 cup finely minced fresh parsley 1/4 cup finely minced fresh chervil fresh chervil leaves, for garnish



1 Cook the asparagus in plenty of boiling salted water until just tender, 5 to 10 minutes. Drain and keep warm.
2 Melt 2 tablespoons of the butter in a large enameled Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken breasts on top of the shallots, add the fresh or dried tarragon, and season with salt and pepper. Pour the wine over the chicken and cover the pan. Simmer for 10 minutes over low heat. Turn the chicken breasts over and simmer, covered, for another 10 to 15 minutes. The chicken juices should run clear when it is pricked with a fork, but the breasts should not brown at all.
3 Remove the chicken breasts and keep warm. Discard the fresh tarragon, if using.
4 In a small bowl, whisk 1/4 cup of the cream with the egg yolk. Set aside.
5 Melt the remaining 1 tablespoon butter in the Dutch oven over medium heat. Add the spinach and sorrel, cover the pan, and cook for 3 to 4 minutes. Add the fresh tarragon leaves, if using, the parsley, and chervil; cook, stirring with a wooden spoon, for 2 more minutes. Add the remaining 1/4 cup of the cream, boil for 2 minutes, and remove from the heat. Taste and adjust the seasoning. Off the heat, stir the egg yolk mixture into the hot sauce to thicken it.
6 For a beautiful presentation, serve on large dinner plates. Spoon some sauce in the middle of each plate. Cut each supreme into thick slices and fan it out over the sauce. Place three asparagus stalks on each side of the supreme and sprinkle the whole plate with chervil leaves.

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