Ingredients :
- 250 grams chicken breasts
- 500 grams Asparagus
- 6 piece Potato pancake
- 1 small chopped onion
- 100 grams bacon, chooped
- 100 ml white wine
- 250 ml Creme Fraiche
- 100 grams Yogurt Nature
- 40 grams butter
Method :
- Chop onions and bacon into small pieces.
- Cut chicken breast into slices
- Peel and chop asparagus into pieces of 3cm.
- Steam asparagus for approximately 8 minutes
- Cover chicken breasts with flour and season with salt and peppers
- Roast bacon and onions crisp. Add chicken breast at the end and roast till it gets a brownish colour.
- Add creme fraiche and white wine and a slowly cook till sauce starts thickening. Season with salt and pepper.
- Roast potato pancakes
- Add asparagus a couple of minutes before serving.
- Add yogurt and coriander directly before serving.
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