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Recipe Detail Page
Asparagus-Stuffed Chicken with White Wine-Shallot Sauce
Spring 2010
Leaving the skin on the chicken helps keep it moist and succulent. Ask the butcher to keep the wing bone attached for an elegant presentation.
Makes 4 servings
Filling
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 clove garlic, minced
1 bunch asparagus, trimmed and cut in half crosswise
½ cup (125 mL) crumbled goat cheese
1 tbsp (15 mL) fresh chopped flat-leaf parsley
2 tsp (10 mL) grated lemon zest
½ tsp (2 mL) each sea salt and freshly cracked pepper
Chicken
4 boneless, skin-on chicken breasts
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each sea salt and freshly cracked pepper
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 cup (250 mL) white wine
1 cup (250 mL) chicken broth
2 egg yolks
1 tbsp (15 mL) roughly chopped flat-leaf parsley
1 tsp (5 mL) finely chopped tarragon
1. In a skillet, melt butter over medium heat.Add shallots and sauté until tender and translucent but not browned, about 6 minutes. Stir in garlic and asparagus and cook 2 minutes. Transfer to bowl and let cool. Mix in goat cheese, parsley, lemon zest, salt and pepper.
2. With knife held horizontally, slice through chicken breasts, starting at the thinner side, about two-thirds of the way through, so chicken breasts can open like a book. Spread one-quarter of the filling over the inside of each breast leaving a ½-inch (1-cm) border uncovered. Close each breast to enclose filling, securing with a toothpick if desired.
3. Heat oven to 400°F (200°C).
4. In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle the chicken breasts with half of the salt and pepper. Arrange chicken, skin-side down, and cook until golden brown, about 3 minutes. Gently turn chicken over and cook 3 minutes more.
5. Transfer skillet to oven and bake until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a platter to keep warm.
6. In same skillet, melt butter over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks and remaining salt and pepper in a small bowl. Pour about ¼ cup (50 mL) of the sauce into the yolks and whisk to combine. Whisk yolk mixture back into skillet and continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon and serve over chicken.
Makes 4 servings
