Chicken with asparagus: the recipe for a quick and appetizing second course

Illinois chicken with asparagus it’s a second Quick and flavorful, great to make in the spring with freshly picked asparagus, or to serve any time of year with frozen vegetables or another favorite garnish. It is a complete and nutritious dish, perfect for a lunch expressed in the family or by one dinner with unexpected guests, who will win over even the little ones in the house, who are generally not fond of vegetables.

To prepare it, all you have to do is flour the chicken breast cut into bite-sized pieces, brown it in a frying pan with a drizzle of oil and mash it with the White wine and then put it to cook with the blanched asparagus, cut into small pieces: the result will be a tasty and appetizing dish, to be completed with slices of toasted bread and sprinkled with freshly ground pepper to taste. To obtain the best results, do not forget to carefully clean the asparagus, removing the hardest and most radical part of the stem, and carefully pass the meat cubes to the flour: in this way you will create a succulent and irresistible sauce.

For a nice citrus flavor, you can drizzle the strained juice of one orange or lemon over the chicken, then season it all with a Mixture of spices and aromatic herbs: thyme, rosemary, dried oregano, basil, turmeric, saffron, sweet paprika…

If you prefer, you can substitute pork or turkey breast for the chicken, or you can choose thighs, thighs or thighs instead of the breast, naturally taking into account the different preparation times. Instead of soft wheat flour, for a more rustic touch, reground durum wheat semolina can be used while, if there is Gluten intolerantyou can opt for potato starch or corn starch.

Discover how to prepare chicken with asparagus following the step by step and the advice. If you liked this recipe, also try the salmon with asparagus.

How to prepare chicken with asparagus

Clean the asparagus and remove the hardest and most radical part of the stem. 1.

Wash the vegetables well in cold water 2.

Then blanch them for about 6 minutes in slightly salty water. 3.

When finished, drain 4 and keep aside.

Cut the chicken breast into 2 cm cubes. 5.

Pass the meat through flour 6 and remove the excess.

Heat a generous drizzle of oil in a nonstick skillet and arrange the chicken bites 7.

Let them brown nicely on all sides, then pour over the white wine 8 and make it fade away.

At this point, pour the blanched asparagus into the pan. 9season with salt and pepper, and continue cooking for 4-5 minutes, stirring occasionally.

After the time has elapsed, distribute the chicken and asparagus among individual plates. 10bring to the table and serve.

storage

Chicken with asparagus can be kept in the fridge, in an airtight container, for 1 day Maximum.