Pan-Seared Chicken Breast with Asparagus and Potatoes

This is a classic French main course. In the French cream sauce, pan-fried chicken breast is paired with sweet asparagus, and charred potato.

Made with:

Custom Culinary® Basic Cream Sauce Mix

What You'll Need

Amount	Ingredients
200 g	Potatoes
100 g	Asparagus
30 g	Butter
1 pc	Garlic, minced
2 g	Thyme
As needed	Shallots
As needed	Smoked paprika
As needed	Parsley
A little	Salt
A little	Black pepper

French Cream Sauce:

Amount	Ingredients
60 g	Custom Culinary® Basic Cream Sauce Mix
300 ml	Stock
30 ml	Cream

Preparation

1. For the white sauce, heat the stock and whisk in Custom Culinary® Basic Cream Sauce Mix. Bring to a boil, stirring until smooth and slightly thickened.

2. Stir the cream into the white sauce to make the French cream sauce.

3. Place the potato chunks in a pan of cold water and boil until easily pierced with a skewer. Transfer to a skillet and cook over high heat until golden. Season with minced garlic, thyme and smoked paprika.

4. Season the chicken breast with salt and sear over high heat until golden.

5. Sauté the asparagus with the shallots and minced garlic. Season with salt and black pepper to taste.

6. Arrange the asparagus on a plate, place the chicken on top and add the potatoes alongside.Spoon the stock-enriched cream sauce over the chicken and finish with a sprinkle of chopped parsley.

Chef Tips

Sear the chicken over high heat until golden and lightly browned. Sauté the asparagus with minced garlic and shallots, and pan-fry the potato chunks until crisp outside and fluffy within. Whisk Custom Culinary^® Basic Cream Sauce Mix into stock, thicken over low heat and stir in cream for a full, creamy flavor.

Arrange the asparagus on the plate, add the chicken and potatoes, spoon over the sauce and garnish with chopped parsley. The browned chicken, sweet asparagus and soft-centered potatoes create a balanced dish with plenty of texture and flavor.