Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g chicken breast fillet (s)
- 500 g asparaus
- 150 g cocktail tomatoes
- 1 tablespoon sunflower oil
- 0.25 liter ¼ vegetable stock
- 100 ml cream
- salt and pepper
- Herbal mixture
Print Recipe
Pin Recipe Instructions
- Clean the chicken breast fillets, pat dry with kitchen paper and cut into cubes. Peel the asparagus and cut into bite-sized pieces. Halve the cocktail tomatoes.
- Heat the oil in a pan and fry the chicken breast cubes in it. When they have taken on color, add the asparagus pieces and fry for a while. Then deglaze everything with the vegetable stock, season to taste and simmer slowly. When the asparagus is firm to the bite, refine everything with the cream and add the halved cocktail tomatoes. Let the dish steep a little longer and serve.
- Simple rice tastes very good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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