This is another recipe I made for the recipe swap I am doing at the moment. It was very good and tasted great. I did cook it on the stove top though, the cooking times listed sounded way to long to me. I cooked the chicken for about 20 Min’s in a large pan in the sauce, with lid on, added the prawns and cooked for a further 8 Min’s, lastly added asparagus and cooked a further 4 Min’s. I found this to be perfect and the asparagus still had a crunch to it which I like. I still browned the chicken first as the recipe stated, made the sauce part then returned chicken to pan. If you want to see other recipes by this chef please click here.

Ingredients

2 Tablespoons butter
1 Tablespoon vegetable oil
4 Boneless chicken breast
1 Large onion (chopped)
1 Garlic clove (crushed)
1 1/2 Tablespoons flour
1/4 Teaspoon cayenne
1/2 Teaspoon paprika
1 Teaspoon fresh dill (or 1/2 t dried dill weed)
2 Cups chicken stock
Salt, white pepper
2 Tablespoons Madeira wine
1 Large bay leaf
8 Ounces shrimp (peeled & deveined)
8 Ounces asparagus (blanched, or 11 oz canned asparagus spears, drained)
1/4 Cup cream

Method

1. Brown chicken in oil and butter and remove pieces to a baking dish.

2. Add onion to skillet. When transparent add garlic and cook 1 minute.

3. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste.

4. Add paprika and bay leaf and pour over chicken.

5. Cover and cook in preheated 375ºF oven 40 minutes.

6. Add shrimp and asparagus and cook covered, for an additional 20 minutes.

7. Remove bay leaf. Stir in cream and adjust seasoning before serving.

All photos taken by me unless otherwise stated.