a unique product with a “sharp” ginger punch that is based on traditional French techniques. Steamed asparagus with chicken in a ginger cream sauce. Excellent with a decent bottle of Bordeaux wine while having supper.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 bone-in chicken breast halves, with skin
- 3 tablespoons chopped fresh ginger root
- salt to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons sour cream
- ½ cup dry white wine
- 3 tablespoons chopped fresh tarragon
- 12 spears thick stemmed asparagus
- 1 sprig fresh parsley
- 1 wedge lemon
Instructions
- Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
- Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
- Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
- Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
- To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.
Nutrition Facts
| Calories | 868 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 229 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 24 g |
| Sodium | 178 mg |
| Sugars | 3 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |
Reviews
This was so good. The sauce was amazing. Can you believe the day I went to the store the boneless breasts were less money than the bone in? Made them with the boneless and we still had great flavor. I added a pint of mushrooms to the sauce. Will make again. Fam loved it all including the asparagus.
Took a while to make but was delicious.
I thought this was OK. My husband was not crazy about it. I thought it could have used more flavor and the sauce never thickened.
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce – in addition to rubbing it on the chicken – maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn’t like the brown color from frying the chicken mixed with the sauce.
Very good – although I think I probably used too little ginger to get the real punch – there were some subtle flavours in the sauce though. I added mushrooms, which seemed to work quite well. I’d definitely use this recipe again.
This was very good – I couldn’t find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good