Recipe & Photography: Vicki Ravlich-Horan

Serves 4  | Gluten Free

oil of your choice
1 onion
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
1 egg
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.

Creamy Chicken with Asparagus


  1. Is the beaten egg essential? I imagine it thickens and enriches the sauce but I have an egg intolerance so would rather drop it if possible. Otherwise it sounds a lovely little recipe ideal for this time of year

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