Chicken with Mushrooms and Asparagus
- Yield servings
- 8 -- boneless chicken breast
- 2 cups of flour
- 2 -- Eggs
- 3/4 cup of milk
- 2 pounds assorted fresh whole mushrooms
- 4 cloves of garlic
- jar of capers
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1/4 stick of unsalted butter
- 1/4 cup of lemon juice
- 2 bunches of fresh asparagus
- Salt & white pepper
- 1 -- tble fresh ginger minced
- fresh parsley finely chopped
- 4 -- 6 large basil leaves chopped
- 2 ounces grated parmesean
- 4 ounces fresh parmesan cheese
- -- juice from 2 fresh lemons
Take chicken breast and put between 2 sheets of wax paper and pound very flat, about 1/4 to 1/2 inch width. Once all the breast are flattened, in a non-stick skillet add 2 cups chicken broth, 1 cup of white wine and a 1/4 cup of lemon juice. Put on medium heat.
In a bowl, mix the 2 eggs with 3/4 cup of milk and add 1/4 teaspoon of salt, garlic powder, and 1/8 teaspoon white pepper. In a separate bowl add 2 cups of flour with chopped parsley. Drench chicken in milk bath, and then dredge with flour. Lightly saute/fry chicken breast in skillet with 1/2 stick of unsalted butter. Once a very light golden brown, drain on paper towel and set aside.
Wash, and cut off bottoms of fresh asparagus and lay flat on a cookie sheet. Drizzle with olive oil, lemon juice and grated parmesean cheese. Put under broiler for 5-8 minutes. Whenever the parmesean starts to brown and crisp up the asparagus, remove from broiler and lay flat across on a platter, side by side. You should have enough for 3 rows of asparagus.
Slice assorted mushrooms, and saute in a non-stick pan with 1/4 stick of unsalted butter and 1/2 a cup of chicken broth. Add fresh ginger. As mushrooms cook, add fresh garlic, and stir. Additional butter may be added. Add a splash of white wine as well as 2 Tble of capers to the mixture. Let simmer for 5 minutes. Mushrooms should soak up all the liquid.
Ladle the mushroom mixture evenly over the asparagus.
Lay chicken breast on top of mushroom mixture across the platter.
Sprinkle fresh parsley and chopped basil ontop of the platter, and shaved fresh parmesean cheese over the chicken and mushrooms.
When serving the meal, make sure every guest gets the asparagus on the bottom, the mushrooms in the middle and the chicken on top.
Serve with fresh lemon slices.
Yield: 8 Servings
Prep time: 30 minutes
Cook time: 50 minutes