Creamy Asparagus and Lemon Chicken

with Potatoes

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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.

Delicious creamy chicken dish…

Cooking Time: 30 min

Cals 579 · Prot 41 · Carbs 51 · Fat 23

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

Delicious creamy chicken dish…

Cooking Time: 30 min

Cals 579 · Prot 41 · Carbs 51 · Fat 23

Instructions

photo

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.

photo

2 Make stock

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

photo

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.

photo

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.

photo

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.

photo

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.

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
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