Creamy Asparagus and Lemon Chicken

with Potatoes
Delicious creamy chicken dish…
Cals 579 · Prot 41 · Carbs 51 · Fat 23
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
photo
Delicious creamy chicken dish…
Cals 579 · Prot 41 · Carbs 51 · Fat 23
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Water
300 ML
Chicken stock cube
0.5 Pieces
Salted butter
30 Grams
Shallots
2 Pieces
Plain flour
10 Grams
Sour cream
60 Grams
Lemon
1 Piece
Veggies
Thin asparagus
250 Grams
Potatoes
450 Grams
Garnish
Fresh chives
15 Grams
Fresh parsley
15 Grams

Tips for fussy eaters

Slice the chicken breast before serving

Pro tip

Snap the woody ends off the asparagus by snapping them at their natural snap point, about a quarter of the way up from the end.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Cook chicken

Heat oil in a pan and fry chicken for a few minutes on both sides until golden brown. Transfer to an oven casserole. Season with salt and pepper.
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2 Make stock

Boil water and pour the right amount in a bowl with the chicken stock cube. Mix until dissolved.
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3 Fry

Add butter to the pan and fry chopped shallots until soft. Add flour and stir for 2 minutes. Then add half of the stock to the pan, whisking constantly.
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4 Add stock

Pour the remaining stock to the pan and bring to a boil. Let bubble for about 5 minutes until the sauce has thickened a bit. Preheat the oven to 200 °C. Pour the sauce over the chicken. Cover the dish with foil and cook in the oven for 20 minutes.
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5 Cook veggies

Bring a pot of salted water to a boil. Cook the potatoes for 20 minutes. Rinse asparagus well and remove the woody stem. Chop to sticks. Add asparagus sticks to the pot for the last 3 minutes of the cooking time. Drain.
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6 Season and serve

Remove the chicken from the oven and stir in the sour cream along with the 1/1.5/2 Tbsp of lemon juice and the asparagus sticks. Serve the creamy chicken and asparagus with the potatoes, sprinkled with chopped chives and parsley.

Tips for fussy eaters

Slice the chicken breast before serving

Pro tip

Snap the woody ends off the asparagus by snapping them at their natural snap point, about a quarter of the way up from the end.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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