Name: Spring Chicken with Asparagus (Poulet aux Asperges de St-Claude)
Yield: Serves 4
Cuisine: France
Ingredients: 1 medium shallot, minced; 1½ tablespoon (20 grams) butter; 2–3 tablespoons fresh chopped parsley; 2 cups (130 grams) button mushrooms, sliced; ½ tablespoon fresh taragon; 1 cup (240 mL) dry white wine; 2 large bunches asparagus (1 kilo), washed with tough ends removed, then chopped in 1 inch (2½ cm) pieces (white or green asparagus will both work); Salt and pepper; ¾ cup (180 mL) crème fraîche; 4 medium boneless and skinless chicken breasts

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

This recipe is inspired by a recipe for Poulet aux Asperges de St-Claude that I found in a magazine from the early sixties, dedicated to the Loir-et-Cher region in France, where I have spent time harvesting and pruning in the grapevines. The large white asparagus from this region are sautéed and paired with chicken in a creamy sauce in this perfect main dish for a Sunday lunch.

Ingredients

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Ingredients

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