Chicken Gratin With Asparagus
|Chicken breasts||4 Medium|
|Water||1 Cup (16 tbs)|
|Minced onions||1 Cup (16 tbs)|
|Mushroom||6 Ounce (Reserve Liquid)|
|Flour||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Asparagus||1 Bunch (100 gm), cooked|
|Bread crumbs||3 Tablespoon|
|Toasted pepita seeds||1⁄4 Pound, dried and toasted squash seeds|
Wash the chicken and place in a pan with the water, bay leaves, and salt.
Bring to a boil over high heat.
Reduce heat and simmer about twenty to thirty minutes, or until the meat is tender.
Remove skin and bones and cut the meat into very thin slices.
Meanwhile, saute the onion in two tablespoons of the butter.
Stir in the drained mushrooms.
Saute for five minutes.
In another skillet heat the remaining butter.
Gradually whisk in the flour and saute until light brown in color.
Pour in the mushroom liquid, stirring, and cook until thickened.
Season with the salt, pepper and tarragon.
To assemble, lightly oil a 7x12-inch baking serving dish.
Arrange the sliced chicken breasts over the bottom.
Sprinkle with some black pepper.
Cover with the mushroom mixture.
Arrange the asparagus over the top.
Pour the white sauce over the asparagus.
Sprinkle with the bread crumbs and paprika.
Bake at 350 degrees for fifteen minutes.
Sprinkle the pepita seeds over the chicken and continue baking ten minutes more.