Chicken Escalopes with Asparagus

Chicken escalopes with asparagus is an easy main course meal suitable for all the family or for guests when entertaining. Due to the addition of soy sauce best enjoyed with freshly cooked Jasmine rice.

15 mins

20-30 mins

Stove top cooking

Ingredients

6 Chicken breasts

- flattened thin to form individual escalopes
Large bunch of fresh asparagus

- trimmed, sliced in half and cut on the angle
1 large red onion

- thinly sliced
2 large cloves of garlic

- thinly sliced
1 large tbsp extra virgin olive oil
1 lemon

- quarter and juiced
Splash of soy sauce
Splash of sherry

- optional
60g unsalted butter
Garnish
Handful of fresh parsley

- roughly chopped
More fresh lemon quarters

Instructions

Prepare chicken escalopes:
01 Place each chicken fillet on a large piece of tin foil, cover with another sheet of tin foil and bash flat and thin with a rolling pin. Leave to one side.
Prepare asparagus:
02 Wash and trim the asparagus, cut in half and chop again into two pieces on the angle.
Cook:
03 Using a large deep sided sauté pan heat oil, add butter to melt. When sizzling hot add chicken fillets. Baste and turn each fillet after a few minutes or so and repeat the process on the other side. When both sides nicely coloured tip in all the chopped onion and garlic. Cook well until softened. Add lemon juice and pieces of lemon. Continue to cook for a further 5 minutes. Add a heavy splash of sherry (optional) followed by a heavy splash of soy sauce. Simmer away until sauce becomes sticky, adding more lemon juice. Now add all the asparagus. Allow to steam and cook in the sauce turning now and again. Finally sprinkle on the chopped fresh parsley.
Serve:
04 Take to the table hot and serve each piece of cooked chicken individually on a base of steaming Jasmine rice and topped with plenty of sticky lemon cooked asparagus.