HAM WRAPPED ASPARAGUS
MAKES 4 SERVINGS. HALF RECIPE FOR 2 SERVINGS.
ASPARAGUS---
1 bunch asparagus, trimmed
2 tbs chopped tarragon
1 tbs lemon zest
3 tsp olive oil
Black pepper
8 slices ham
CHICKEN---
8 chicken breast cutlets
Salt and Pepper
4 tbs olive oil
2 lemons, 1 sliced into rounds, 1 juiced
3 cloves garlic, chopped
1/2 cup white wine or broth
1/2 cup chicken stock
3 tbs butter, cut into slices, rolled in flour
1/4 cup parsley, chopped
In a skillet of simmering water, cook aspargus until tender, drain. On a plate, toss asparagus with tarragon, zest, 2 tsp oil and pepper. Divide into 4 bundles, then wrap each bundle with 2 slices ham. In a skillet, heat remaining oil. Add asparagus bundles, cook until ham is browned, transfer to a plate. SEASON cutlets. In skillet, heat 2 tbs oil. Add cutlets, cook until cooked through, transfer to a platter. Add lemon slices to skillet, cook until browned. Transfer to a plate. Add garlic, stir 1 min. Add wine, cook until liquid is reduced by half. Add stock and butter, melt butter. Simmer until sauce thickens slightly. Add parsley and lemon juice. Divide chicken and asparagus bundles among plates. Top chicken with sauce and lemon slices. SERVE & ENJOY...
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