Quick & Easy

Chicken, asparagus and potatoes in garlic cream sauce

Chicken, asparagus and potatoes in garlic cream sauce
4
35M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced).
2.Combine potato, pepper and oil in large bowl. Place potato, in single layer, on oiled oven tray, bake, uncovered, 20 minutes or until browned.
3.Meanwhile, heat large lightly oiled frying pan, cook chicken, in batches, until browned both sides. Place chicken, in single layer, on oven tray, bake, uncovered, with potatoes about 10 minutes or until cooked through.
4.Remove chicken and potato from oven, cover, stand 5 minutes. Slice chicken thickly.
5.Boil, steam or microwave asparagus until just tender, drain. Cover to keep warm.
6.Cook prosciutto in same frying pan, stirring, until just crisp. Remove from pan, cover to keep warm. Add garlic to pan, cook, stirring, over low heat until fragrant. Add wine, bring to a boil. Boil, stirring, until reduced to about 2 tablespoons. Add mustard and cream, bring to a boil. Boil, stirring, until mixture thickens slightly. Stir in chives.
7.Divide asparagus among serving plates, top with potato, half of the prosciutto, chicken, sauce, then remaining prosciutto.

kipfler potatoes, small and finger-shaped, have a nutty flavour and are great baked or in salads. You will need two bunches of asparagus for this recipe.

Note

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