Click To Go Back To Recipe List

SAVANNAH CHICKEN

4 – 6-8 oz. boneless chicken breast
6 tbsp. butter
½ cup chicken stock
16 spears of asparagus
3 green onions, thinly sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tbsp. flour
salt & pepper to taste
1 cup of cream
1 tbsp. Chopped Tarragon
1 tbsp. Chopped parsley
¼ cup white wine
1/2 cup grated parmesan cheese

1. Melt 3 tbsp. of butter over medium high heat in a sauté pan. Saute the chicken breasts until lightly brown on each side. Set breasts aside
2. Melt remaining butter in a small sauce pan and add the shallots, garlic and green onions. Saute a few minutes
3. Mix in the flour and salt & pepper to taste. Cook for a few minutes.
4. Add ½ cup of chicken stock and cover add breasts back to pan and cook until just done. Lower heat.
5. Blanch asparagus in soft boiling water. Drain and cool.
6. Whisk in the cream until thickened and smooth.
7. Add wine and bring to a boil.
8. Add tarragon and parsley
9. Remove from heat and add 4 tbsp. parmesan cheese and stir well.
10. In a baking dish, lay 4 spears of asparagus, side by side, atop with chicken breast and then pour sauce on top, sprinkle with remaining parmesan cheese. Continue with remaining asparagus and chicken.
11. Cook in a preheated 375° oven 15 minutes