Recipe & Photography: Vicki Ravlich-Horan
Serves 4 | Gluten Free
oil of your choice
2 bunches of asparagus
700g chicken tenderloins or skinless boneless chicken breast, cut in to 1–2 cm pieces
¼ cup white wine
3 tbsp cornflour
1 cup good quality chicken stock
½ cup cream
handful of flat leaf parsley
salt & pepper to taste
Peel and dice the onion. Trim the ends of the asparagus and then cut into thirds.
In a large pan heat a little oil, add the onion and asparagus and sauté for 3–5 minutes ensuring you don’t burn the onion. Remove from the pan and set aside.
Add a little more oil in the pan and brown the chicken in two batches. Once the last batch has browned, add the wine and allow to cook for 1 minute before adding back in the rest of the chicken, onion and asparagus.
Mix the cornflour with the stock before adding to the chicken along with the cream. Bring to a simmer and cook until the sauce thickens slightly and the chicken is cooked through. Check for and season to taste.
Take off the heat, stir through a beaten egg and the chopped parsley. Serve immediately on a bed of rice.