Sauteed Chicken Breasts Printanier
|Fresh shelled peas||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Pinch (1 large pinch)|
|Scrapes chopped asparagus spears||2 Cup (32 tbs) (3/4 inch pieces)|
|Whole chicken breasts||4 , skinned, boned and halved|
|Freshly ground white pepper||To Taste|
|Butter||3 Tablespoon (3/8 stick)|
|Onion||1 Large, halved|
|Chicken stock/Bouillon||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Beurre manie||2 Tablespoon (1 tablespoon butter and 1 tablespoon flour, mashed into fine paste)|
|Finely minced parsley||1 Tablespoon (for garnish)|
Add peas and sugar to 1 cup boiling salted water in 1-quart saucepan and cook over medium heat until just tender; about 5 minutes.
Drain and set aside.
In same pan bring another cup of salted water to boil, add asparagus and cook until barely tender, about 3 to 4 minutes.
Drain and set aside.
Separate asparagus tips from stalks.
Season chicken with salt and pepper .
Dredge lightly in flour Heat butter and oil in large heavy skillet over medium-high heat.
Add chicken and onion and saute until golden brown, about 3 to 5 minutes on each side.
Remove and set aside.
Add chicken stock and bring to boil over high heat; reduce to about 1 cup, 5 to 8 minutes.
Remove from heat and stir in cream.
Season to taste with salt and pepper .
Bring to boil over medium heat, stirring constantly .
Return chicken to skillet, cover and simmer 10 to 12 minutes.
Add peas and asparagus except tips, and heat briefly.
With whisk stir in beurre manie a little at a time, using just enough so sauce is thick and heavily coats spoon.
Taste and correct seasoning.
Transfer chicken breasts to serving platter spoon sauce over and garnish with reserved asparagus tips and parsley
Serving size: Complete recipe
Calories 2751 Calories from Fat 1496
% Daily Value*
Total Fat 168 g258.4%
Saturated Fat 96.6 g482.8%
Trans Fat 0.2 g
Cholesterol 900.1 mg300%
Sodium 2338.5 mg97.4%
Total Carbohydrates 95 g31.6%
Dietary Fiber 16.1 g64.5%
Sugars 44.1 g
Protein 183 g366.9%
Vitamin A 133.3% Vitamin C 198.4%
Calcium 50.3% Iron 81.1%
*Based on a 2000 Calorie diet