Pollo con Asparagi al Formaggio...
To round out our trio of chicken dishes for this month's installment of great Italian recipes we have Pollo con Asparagi al Formaggio (chicken with asparagus and cheese). Sorry, but you'll definitely not find this one in the South Beach Diet!Ingredients:
- 1 lb asparagus
- 7 TBL butter
- 3 egg yolks
- 4 tsp red wine vinegar
- 4 chicken breasts (cut to 1/2 inch thick pieces)
- 2 TBL olive oil
- 1 cup chicken broth
- 1 cup parmesan cheese
- Salt and pepper
- Fill medium pot with water, add 2 TBL salt, and bring to boil. Add asparagus and cook al dente (still firm and not soft). Strain asparagus and set aside. Save 1 cup of boiled water and discard the rest.
- Melt 2 TBL butter in a small sauce pan over low heat.
- Add yolks and whisk until creamy.
- Add a pinch of salt and pepper, vinegar, and asparagus water and continue whisking for 3 minutes or until sauce becomes creamy. (If sauce becomes too think, use a little chicken broth to return the sauce to a creamy state.) Remove from heat and set aside.
- Cut each breast into 1/2 inch thick fillets (see picture above). Gently flatten meat, wash and dry with a paper towel, and salt and pepper each side.
- Cook breasts in a fry pan over medium heat with 2 TBL butter and olive oil until both sides are golden (turning once).
- Turn chicken to original side, reduce heat to low, add chicken broth and simmer for 10 minutes (until chicken absorbs the broth). Remove from heat and set aside.
- Melt remaining butter (3 TBL) in the medium pot over medium heat. Add asparagus and salt (to taste). Cover and cook for 4 minutes.
- Remove from heat and place in warm oval serving plate (with the tips going the same direction). Add chicken (cover lower third of asparagus).
- Add sauce to bottom half of chicken and sprinkle entire plate generously with parmesan cheese. Buon Appetito!
- Both the presentation and taste of this dish are wonderful. You can use a slice of lemon and orange (twisted) as a decoration.
- When you see the ingredient "parmesan cheese" in Italian cooking, it goes without saying that it means Parmigiano Reggiano and not the stuff in the green can.
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