Chicken Escalopes, Beans, Asparagus Tips and White Wine

I saw James Martin make this on one of his cooking programmes the other day and it looked so good I gave it a try last night. I did a few things differently to the original recipe as you do but whatever it was yummy.

I also served it with some potatoes (I didn't want to starve) that I had sliced and then par-boiled, seasoned with salt and pepper and put them in a frying pan with a little oil until they were nice and brown and cooked through.

Sadly, I couldn't get fresh ceps (porcini) mushrooms only dried ones. I only used a few as Mr Bennett (the husband) doesn't like mushrooms. A strange person he is!

You will need to serve 2:

2 chicken breast fillets
100g green beans
100g asparagus tips
3 tablespoons of olive oil
4 shallots - peeled and halved length ways
40g unsalted butter
3 fat cloves of garlic - finely chopped
50g dried cep mushrooms - soaked in 100ml of hot water for 20 minutes
to re-hydrate. ** Keep the liquid they were soaked in as it contains the lovely flavour from the mushrooms and will be needed - see below. If you are lucky enough to be able to use fresh ceps then ignore this bit!
2 tablespoons of the liquid from the mushrooms
100ml white wine
2 tablespoons of capers - rinsed well and dried
a small bunch of fresh chives - chopped
a few tarragon leaves - picked

How to do it:
Lay a sheet of cling film on a clean, flat surface and put a chicken breasts on top. Cover with another sheet of cling film and use something suitably 'bashable' to flatten the chicken breasts to thin escalopes.
Give both sides a good seasoning of salt and freshly ground black pepper.
Bring a pan of salted water to the boil. Trim the stalks off the green beans and simmer for 2 to 3 minutes and then add the asparagus tips to the same pan for a further 2 minutes.
Drain and refresh under cold water and set aside.
Now heat the oil in a large non-stick frying pan. Add the chicken escalopes and the shallots, cut side down. Fry for 3-4 minutes then add the butter to the pan. Turn the chicken and continue to cook for another 3-4 minutes,
or until cooked through.
Remove the chicken and shallots from the pan and set aside. Add the garlic and ceps and sauté for 1-2 minutes. Then pour in the wine and the liquid from the mushrooms and cook until reduced by half.
Stir in the beans and asparagus and make sure they are cooked though. Now add the chopped chives and capers. Season well with black pepper.

Remove from the heat and stir through the tarragon leaves.

To serve, put the chicken on plates and arrange the shallot halves on top. Spoon the vegetables and mushrooms over, along with the lovely juices from the pan.

8 comments

  1. Ahh, Sweet Baby James...we just got his dessert show on last yr.

    Looks like a posh but doable weekniight meal...only the best for the man in Jan's life, no? ;)

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  2. This dish looks so something for me! Simpel & utterly delicious! Simple but good ingredients, what more do you need?

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  3. Mmmm - I wouldn't mind having a go at making this sometime. It looks delicious.

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  4. If were at your house and you made this, and I sat down to eat. You would not hear me speak until my plate was spotless :)

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  5. I special like green beans and asparagus. Look delicious anyway. :)

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  6. That looks really good Jan! Simple and hearty, yet elegant at the same time. Lovely!

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  7. That looks absolutely scrummilicious. Lovely!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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