Chicken Breasts with Asparagus and Garlic Cloves

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45 minutes 2 Servings Print RecipeEmail Recipe


14 asparagus spears (cleaned & trimmed)
2 boneless chicken breasts (about 1 pound each - no skin)
2tablespoonunsalted butter
2 hard-cooked eggs
1teaspoonlemon juice
  black pepper
  sweet paprika
4 lemon wedges


Blanch Asparagus in large saucepan of boiling salted water 2 minutes; Rinse under cold running water; drain; pat dry with paper toweling.

Parboil garlic in boiling water 10 minutes; drain. Peel, leaving cloves intact.

Heat oven to 425F. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken in single layer in buttered shallow baking pan; dot with 2 tablespoons butter; top with garlic. Arrange asparagus around chicken in baking pan. Bake until chicken is tender, 12 to 15 minutes.

Meanwhile, mash eggs as smooth as possible with fork.

Remove cooked chicken and asparagus from baking pan; arrange on 2 heated dinner plates. Top with half the garlic cloves; keep warm.

Add mashed eggs to juices in baking pan. Mash eggs, pan juices, and remaining garlic together until thoroughly combined. Stir in lemon juice and salt and pepper to taste. Spoon over chicken on plates. Sprinkle sauce with paprika in a thin ribbon. Serve with lemon wedges.


If you would like to substitute veal; use 4 veal scallops. Do not pound veal, and decrease baking time to 8 to 10 minutes.

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