If asparagus is not available, we will always have the consolation of being able to use green asparagus, cropping, as well worth it because this recipe for Chicken with asparagus is quick, easy to make and truth, the result is exquisite , being a safe dish for every palate and balanced diets.
4 chicken breasts, 1 leek (white part), 4 cloves of garlic, 1 bunch of asparagus good (like the mouth of a glass), 60-80 grams of almond sprinkles, fresh thyme, black pepper, freshly ground extra virgin olive oil and salt. Thoroughly clean the asparagus and cut off the base, the hard part which is easily located and get the double break, drain and dry them well and reserve.
Peel and cut the leek in a not very fine julienne. Peel the garlic cloves and cut into small sticks. Put a hot grill or skillet with a little extra virgin olive oil, chicken breasts room to taste and put them to make a medium heat, browning them to leave are made on the outside and inside, trying to stay juicy if done too soon be very dry and palatable.
Go turning them occasionally so that they become evenly, if you have taken the time needed to get to the point, you can make a small cut in the thickest part of one of the breasts, and see if you have lost the pink color, then they are made. Before concluding, freshly ground black pepper on both sides and incorporates some sticks to aromatize the garlic chicken.
In a large skillet with oil fund, make the asparagus and leeks at a time (also added thyme), medium-high heat, season to taste and is moving to become alike. As water evaporates from vegetation that spring, add the almonds and garlic to brown, the garlic will also make its flavor and crunchy almonds.
4 chicken breasts, 1 leek (white part), 4 cloves of garlic, 1 bunch of asparagus good (like the mouth of a glass), 60-80 grams of almond sprinkles, fresh thyme, black pepper, freshly ground extra virgin olive oil and salt. Thoroughly clean the asparagus and cut off the base, the hard part which is easily located and get the double break, drain and dry them well and reserve.
Peel and cut the leek in a not very fine julienne. Peel the garlic cloves and cut into small sticks. Put a hot grill or skillet with a little extra virgin olive oil, chicken breasts room to taste and put them to make a medium heat, browning them to leave are made on the outside and inside, trying to stay juicy if done too soon be very dry and palatable.
Go turning them occasionally so that they become evenly, if you have taken the time needed to get to the point, you can make a small cut in the thickest part of one of the breasts, and see if you have lost the pink color, then they are made. Before concluding, freshly ground black pepper on both sides and incorporates some sticks to aromatize the garlic chicken.
In a large skillet with oil fund, make the asparagus and leeks at a time (also added thyme), medium-high heat, season to taste and is moving to become alike. As water evaporates from vegetation that spring, add the almonds and garlic to brown, the garlic will also make its flavor and crunchy almonds.
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