Chicken Breast with Asparagus

Ingredients

• 600 g chicken breast fillets (4 chicken breast fillets)
• 250 ml heavy cream
• 1 egg white (M)
• Salt
• pork net (order in advance at butcher)
• 500 g white asparagus
• sugar
• 2 tbsp clarified butter
• 2 tbsp butter
• 1 tbsp flour
• Pepper

Instructions

1. 1.

   Cut the chicken breast fillets cleanly and trim loose ends. Blend chicken pieces with 50-60 ml cream, egg white and a pinch of salt into a fine filling (ensure all ingredients are cold). Rinse pork net very carefully and squeeze dry.

2. 2.

   Peel asparagus (save skins) and cut off ends. Trim tops and set aside. Slice asparagus spears into thin strips with an asparagus peeler.

3. 3.

   Bring a pot of water to boil, season with salt and a pinch of sugar. Cook asparagus skins for about 15 minutes. Strain the broth and cook asparagus tops in it for 4-6 minutes. Remove and drain. Reserve the broth.

4. 4.

   Preheat oven to 180°C (convection: 160°C, gas: level 2-3). Salt chicken breasts. Heat 1 tbsp clarified butter in a pan. Brown chicken breast on both sides until golden brown. Divide pork net into four portions. Spread asparagus strips over each, carefully spread filling on top and place one browned chicken fillet on each. Wrap everything in the pork net. Heat remaining clarified butter in a pan and sear the parcels all around. Bake in hot oven for about 8-10 minutes until cooked through.

5. 5.

   Heat butter in a pot, add flour and sauté until light brown. Whisk in remaining cream and pour in 150 ml reserved broth. Simmer everything for 5 minutes, season with salt and pepper, and add asparagus tops underneath. Slice chicken fillets and serve with sauce. Pair with boiled potatoes and a fresh green salad.