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Chicken Gratin With Asparagus

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  Chicken breasts 4 Medium
  Water 1 Cup (16 tbs)
  Bay leaves 2
  Salt 1 Teaspoon
  Minced onions 1 Cup (16 tbs)
  Butter 1⁄2 Pound
  Mushroom 6 Ounce (Reserve Liquid)
  Flour 3⁄4 Cup (12 tbs)
  Salt To Taste
  Black pepper 1⁄4 Teaspoon
  Dried tarragon 1 Teaspoon
  Asparagus 1 Bunch (100 gm), cooked
  Bread crumbs 3 Tablespoon
  Paprika 1 Teaspoon
  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.
Set aside.
Meanwhile, saute the onion in two tablespoons of the butter.
Stir in the drained mushrooms.
Saute for five minutes.
Set aside.
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.
Set aside.
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.
Serve hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4083 Calories from Fat 2105

% Daily Value*

Total Fat 242 g372%

Saturated Fat 127.9 g639.5%

Trans Fat 0.1 g

Cholesterol 756.8 mg252.3%

Sodium 3628.8 mg151.2%

Total Carbohydrates 286 g95.5%

Dietary Fiber 14.9 g59.7%

Sugars 10.1 g

Protein 169 g338.4%

Vitamin A 198.5% Vitamin C 40%

Calcium 35.5% Iron 185.5%

*Based on a 2000 Calorie diet

Chicken Gratin With Asparagus Recipe