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Chicken Gratin With Asparagus

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Anonymous (not verified)
Ingredients
  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
Directions

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.
Cool.
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

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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