Chicken With Asparagus And Lemon Sabayon
|Asparagus||1 1⁄2 Pound, trimmed and peeled|
|Ground pepper||To Taste|
|Lemon||1 Large (For Garnish)|
|Chicken breast halves||4 Large, halves, boned, skinned, and tendons removed,|
|Unsalted butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Lemon juice||1 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs) (Preferably Homemade)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Minced thyme/Tarragon / marjoram||1 1⁄2 Teaspoon|
|Minced chives||1 Tablespoon (For Garnish)|
Bring large stockpot of salted water to boil over medium-high heat.
Add asparagus and cook until tender when pierced with knife, about 5 to 8 minutes.
Remove with tongs (reserving cooking liquid) and plunge into ice water to stop cooking process; drain well and pat dry.
Cut tip ends of spears into 5-inch lengths (use asparagus stems in soups or salads).
Sprinkle with salt and pepper.
Using zester, remove 6 equally spaced strips of peel from stem to tip of lemon.
Cut lemon into thin rounds; discard seeds.
Boil for 10 minutes in reserved liquid.
Drain well and set aside.
Preheat oven to 425°F.
Gently pound chicken breasts between sheets of waxed paper until evenly flattened.
Melt butter in large gratin or other shallow baking pan over medium heat.
Remove from heat and add chicken, turning to coat well.
Sprinkle with lemon juice, salt and pepper.
Cover chicken with buttered parchment paper.
Cover pan and bake until chicken is opaque and springy to the touch, about 6 minutes.
Drain; keep warm.
For sabayon: Combine yolks, stock, cream, Armagnac, lemon juice, thyme, and salt and pepper in top of double boiler set over simmering water.
Whisk until mixture thickens and doubles in volume, about 3 minutes.
Transfer chicken to heatproof serving platter, surround with asparagus and garnish with lemon slices.
Spoon sabayon over top and sprinkle with chives.
Run under broiler until sauce is brown and bubbly, about 3 minutes.