Chicken Pan with Asparagus

Ingredients

• 400 g chicken breast fillet
• 2 tbsp sesame seeds
• cold-pressed olive oil
• 3 tbsp Marsala semisecco (or dry sherry)
• 1 small chopped garlic clove
• Salt
• freshly ground pepper
• 250 g green asparagus
• 4 celery stalks
• 5 tomatoes
• 2 white onions

Instructions

1. 1.

   Wash and pat chicken fillet dry. Cut into bite‑size pieces. Mix the meat with 2 tbsp oil, Marsala, salt, pepper and garlic; let marinate for 1 hour.

2. 2.

   Wash asparagus, trim the tough lower part and halve. Wash celery stalks, strip off the green tops and set aside. Cut into 10 cm pieces. Cook asparagus in plenty of salted water for 8–10 minutes until tender; drain well. Blanch celery in boiling salted water for 3 minutes; drain.

3. 3.

   Wash tomatoes, blanch briefly, peel, halve, remove seeds and quarter. Peel onions and cut into large wedges.

4. 4.

   Heat 3 tbsp oil in a pan and brown the chicken all around. Add onions and cook with it. Stir in tomatoes, cook briefly, then reduce heat. Add celery and asparagus; simmer over medium heat for about 5 minutes. Season with salt and pepper, sprinkle sesame seeds on top. Serve garnished with the celery greens.