Summary

Ingredients

• 500 g chicken breast fillet (s)
• 250 g asparaus, fresh reen
• 250 g mushrooms, fresh
• 1 small onion (s)
• 1 tablespoon flour
• 400 ml poultry broth
• 1 egg yolk
• 5 tablespoon heavy cream
• butter
• salt and pepper

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Instructions

1. Cut the meat into strips, season with salt and pepper and fry in a pan. Clean and halve the mushrooms. Peel the asparagus on the lower third, cut into pieces approx. 3 cm long, add to the pan with the mushrooms and fry briefly. Deglaze the whole thing with 150 ml poultry stock and let simmer for a good 5 minutes.
2. For the sauce, sweat the diced onion in butter, stir in 1 heaped tablespoon of flour, fill up with 250 ml of poultry stock and bring to the boil while stirring. Mix 1 egg yolk with 5 tablespoons of cream, pull the saucepan off the plate and stir the egg yolk and cream mixture into the sauce, it must now no longer boil. Season to taste, drain the chicken with the asparagus and mushrooms and add to the sauce.
3. Serve cooked white rice or wild rice as a side dish.