Français
| Register    
Search

Advanced research

Chicken Breasts with Green and White Asparagus and March BeerTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: 30 to 60 min

Preheat the oven to 210° C (425° F)
Preparation time: 20 minutes
Cooking time: 15 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:147.4 kcal

Proteins:8.1 g

Fats:10.8 g

Carbohydrate:3.5 g

Fibers:0.6 g

Sugar:0.5 g

Cholesterol:51.3 mg

Sodium:47.9 mg

Calcium:25.6 mg

Energy:529 kcal

Proteins:28.9 g

Fats:38.9 g

Carbohydrate:12.4 g

Fibers:2.1 g

Sugar:1.9 g

Cholesterol:184.1 mg

Sodium:172.1 mg

Calcium:92 mg

SIMILAR RECIPES

  • Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse

  • Cajun Chicken and Andouille Filé Gumbo

  • Chich Taouk, Lebanese-Style Chicken Skewers

  • Chicken Breasts with White Asparagus and Cress Mousse

  • Moroccan Chicken with Almonds and Chick Peas

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

chicken or guinea fowl breasts, skin on

200

g

white asparagus

200

g

green asparagus

300

ml

march beer

1

shallot, chopped

1

bunch chervil

1

bunch flat leaf parsley

1

bunch cilantro

50

g

butter

juice of 1 lemon

olive oil

salt and pepper

METHOD

  1. Cook the asparagus in boiling salted water.
  2. Drain, reserve the asparagus tips, and purée the stems with 200 g (3/4 cup) crème fraîche.
  3. Place the chicken breasts in an ovenproof dish. Add the chopped shallot and 200 ml (3/4 cup) Bière de Mars. Season with salt and pepper and place in the oven for 8 to 10 minutes.
  4. After cooking, reserve the liquid and reduce by half.
  5. Add the remaining crème fraîche, the butter and the rest of the beer. Emulsify everything with a hand mixer.
  6. Wash and stem the chervil, flat leaf parsley and cilantro. Set aside.

Finishing and presentation

  1. Combine the herbs and the asparagus tips.
  2. Make a vinaigrette with olive oil and lemon juice and dress the salad.
  3. On each plate, arrange 2 tablespoonfuls of asparagus purée and place the chicken breast on top.
  4. Spoon the sauce over top and garnish with the herb and asparagus salad.

..........
Photo and collaboration: VFC and Maîtres Brasseurs de France
Le Chêne Vert, Lafayette Gourmet - 40, boulevard Haussmann, 75009 Paris

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio

CHEF'S NOTES

A recipe from David Van Laer of Le Chêne Vert, Lafayette Gourmet, Paris



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box