Chicken and Asparagus Paupiette

Chicken and Asparagus Paupiette

Starter

  • 4

    Number of People

  • Expensive

    Cost

  • Easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 16 green asparagus, peeled
  • 4 chicken breasts
  • 50 ml soya sauce
  • 30 g tarragon mustard
  • 400 ml chicken or vegetable stock
  • 200 ml single cream
  • Salt and pepper

Preparation

Cut the asparagus 12 cm from the tip and save the stems. Season each chicken breast with salt and pepper, drizzle with soya sauce and brush with mustard. Top each one with 3 asparagus. Roll up, keeping the tips visible. Secure with string or a cocktail stick.

Steam for 15 minutes, with the remaining asparagus and stems on the side. Cook at the same time as the starter and dessert.

Bring the chicken stock to a boil, add the cooked asparagus and stems, blend with a hand blender or food processor. Stain through a sieve and add the cream. Adjust the seasoning and pour over the chicken, served up in the middle of each plate.