Chicken & Asparagus Stove-Top Casserole
A Chef Marco Pierre White recipe.
- Recipe Serves4
- Preparation Time15 min
- Cooking Time15 min
- 1 lb. boneless, skinless chicken breasts, cut into chunks
- 3 Tbsp. olive oil
- 1 tsp. fresh thyme
- Ground white pepper
- 1 bunch asparagus, trimmed, peeled and blanched (reserve all trimmings)
- 2 cups water
- 1 tub Knorr® Homestyle Stock - Chicken
- 1/4 cup heavy cream
- 3/4 cup white onion
- 1 clove garlic
- 2 tsp. cornstarch
- 1 cup celery leaves
- Marinate chicken in 1 tablespoon olive oil and thyme in medium bowl. Season with white pepper; set aside.
- Bring asparagus, trimmings and water to a boil in large saucepot. Reduce heat to low and simmer 1 minute. Strain out asparagus; reserve liquid. Stir in Knorr® Homestyle Stock - Chicken and cream; set aside.
- Heat remaining 2 tablespoons olive oil in another saucepot and cook onion and garlic until tender. Add asparagus liquid and bring to a boil. Thicken with cornstarch blended with 1/4 cup water. Add chicken and simmer until chicken is thoroughly cooked, about 3 to 5 minutes. Stir in asparagus and celery leaves. Garnish with parsley or chervil.
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