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Thu 02/06/2022
Jubilee celebrationsMORE

What's Cookin'?

A recipe for SeptemberChicken and Asparagus

This delicious classic combination is quick to prepare. Serve it with steamed new potatoes and a green salad  

Serves 4
Prep: 10 minutes 
Cook: 250 minutes  

  • 25g butter
  • 4 chicken breast fillets, cut into thick lengths, seasoned with salt and pepper
  • 1 medium onion, finely chopped
  • 2 tbsp plain flour
  • 100ml dry white wine
  • 300ml chicken stock
  • juice and finely grated rind of 1 lemon
  • 450g bunched asparagus, trimmed and cut into 5cm lengths
  • 100ml local double cream
  • 2 – 3 tbsp each chopped fresh mint and parsley
            1. Melt the butter in a medium heavy-based pan, add the chicken strips and brown lightly on all sides over a medium high heat. Remove from the pan and set aside.

            2. Add the onion to the pan and cook over a low heat until lightly coloured. Return the chicken and any juices to the pan. Sprinkle over the flour, stir and let it cook for a minute.

            3. Increase the heat and add the white wine and keep stirring. Gradually add the stock and lemon juice and bring to the boil. Keep stirring. Lower the heat and simmer gently for about 5 minutes until the chicken is nearly cooked through.

            4. Add the asparagus and seasoning. Push the asparagus under the surface of the liquid. Simmer for about 5 minutes until the asparagus is just tender.

            5. Stir in the cream, lemon rind and chopped herbs and heat through back to simmering point. Check seasoning before serving.

            6. Serve with new potatoes and a green salad.

            We would like to thank Mary Gwynn for this recipe.
            Mary is a food writer and editor 
The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press), available now from good bookshops.