Chicken and Asparagus Delight (Print Version)
# Ingredients:
→ Chicken and seasoning
01 -
4 large boneless, skinless chicken breasts, trimmed and cut lengthwise into two pieces
02 -
2 tsp olive oil
03 -
1 tsp poultry seasoning
04 -
Salt to taste
05 -
Fresh ground black pepper to taste
→ Vegetables and broth
06 -
1 lb fresh asparagus, woody ends removed and cut diagonally into 2-3 inch pieces
07 -
1 cup chicken stock
→ Cheese sauce
08 -
1/2 cup sour cream
09 -
3 oz soft goat cheese
10 -
3 tbsp Parmesan cheese
11 -
1/2 cup finely grated sharp white cheddar cheese
# Instructions:
01 -
Preheat oven to 375F (190C).
02 -
Spray a rectangular casserole dish with non-stick spray or olive oil.
03 -
Trim visible fat and membranes from chicken breasts. Cut each one in half lengthwise. Season chicken with poultry seasoning, salt, and pepper.
04 -
Heat olive oil in a large frying pan and brown the chicken on both sides. Do not cook it completely through as it will finish cooking in the oven.
05 -
Transfer browned chicken pieces into the casserole dish.
06 -
Cut off woody ends of asparagus. Boil a pan of lightly salted water, then blanch asparagus by cooking it in boiling water for three minutes. Drain and immediately transfer to ice water. Let cool, then drain and blot dry with paper towels.
07 -
Layer asparagus pieces over the chicken in the casserole dish.
08 -
Use chicken stock to deglaze the frying pan used to cook the chicken. Scrape up browned bits and simmer until reduced to 3/4 cup.
09 -
Reduce heat to low and whisk sour cream into the reduced stock. Turn off heat and whisk in goat cheese and Parmesan until melted.
10 -
Pour the cheese sauce over the chicken and asparagus. Sprinkle sharp cheddar cheese over the top.
11 -
Bake for 25-30 minutes or until the cheese is melted and the sauce begins to bubble. Avoid overcooking to prevent the sauce from separating.
12 -
Serve hot.