Chicken breast with potato rösti

Ingredients

• 1 kg potatoes
• 125 g bacon (small cubes)
• 1 shallot (finely chopped)
• 1 egg
• clarified butter
• 600 g green asparagus
• 4 chicken breast fillets
• 200 ml dry white wine
• 4 tbsp butter
• 500 ml chicken broth
• 150 g crème fraîche
• Salt
• pepper (ground)
• 1 tbsp tarragon leaves (finely chopped)

Instructions

1. 1.

   Peel the lower third of the asparagus, trim ends and wash.

2. 2.

   Trim the heads to about 5 cm, cut the rest into finger-thick diagonal slices. Cook asparagus in boiling salted water for about 4 minutes, drain and immediately shock with ice water, then let drain.

3. 3.

   For the rösti peel potatoes and cook for about 20 minutes, then cool.

4. 4.

   Grate potatoes coarsely, fry shallot and bacon, then mix with potatoes and egg, season with salt and pepper, and fry about 8 rösti in hot clarified butter, keep warm.

5. 5.

   Peel and finely chop a shallot, sauté in 1 tbsp butter until translucent, deglaze with wine and broth, add half the asparagus pieces, stir in crème fraîche, simmer for about 10 minutes, then puree and season with salt and pepper, fold in tarragon. Add remaining asparagus to sauce and heat through.

6. 6.

   Season chicken breast fillets with salt and pepper and fry each side in 2 tbsp butter for about 5 minutes.

7. 7.

   Swirl asparagus tips into remaining butter and warm them.

8. 8.

   Slice the chicken breast fillets diagonally and arrange on top of the sauce with asparagus tips, serve alongside rösti.