Chicken Breast with Green Asparagus and Potatoes in Cream Sauce

Ingredients

• 1 shallot
• 0.5 lemon (unprocessed)
• 5 peppercorns
• 1 Bay leaf
• 1 tsp salt
• 4 chicken breast fillets
• 1 bunch chives
• 250 g asparagus (green)
• 800 g potatoes (small)
• 200 ml whipping cream
• 1 tbsp horseradish

Instructions

1. 1.

   Peel the shallot and slice into strips, wash, dry and finely grate the lemon zest, then squeeze out the juice.

2. 2.

   Heat about 1 l water, add shallot, peppercorns, lemon and its juice, bay leaf and salt, let everything simmer for about 5 min. Add the chicken fillets and cook for about 15 min.

3. 3.

   Remove the chicken from the broth, let it cool. Strain the broth into another pot and reduce to half. Meanwhile wash and dry the chives, shake off excess water, set aside a few stems for garnish and cut the rest into fine rolls.

4. 4.

   Wash the asparagus, remove woody ends and cut into 3 cm pieces. Wash, peel and quarter the potatoes. Add the potatoes to the reduced broth and cook until al dente about 15 min.

5. 5.

   Take out a quarter of the potatoes, mash them. Add the remaining potatoes and asparagus to the pot and simmer for another 5-10 minutes. Stir in cream and mashed potatoes.

6. 6.

   Cut the chicken into small pieces, add to the ragout and heat through. Season with salt, pepper, horseradish and chive rolls. Serve in bowls garnished with chive stems.