So Saturday I tried asparagus in my air fryer. Tossed it in olive oil, salted and peppered it and put it in the basket. However, the recipe I found said 7 minutes which seemed too long so I gave it 5 minutes and it was deliciious. Sunday I am going to try cooking it in the Instant Pot. So, I did, and cooked it for 1 minute. The asparagus sat on the trivet with water underneath and turned out very well. I have therefore decided the Instant Pot is going to be my go to method although I quite like the air fryer but there was more washing up with that version.
Other than that, I have had a pretty rotten weekend so I am sorry, this is your 'oppin pot today.
Chicken and Asparagus with Melted Gruyère
8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Servings: 4
Source: Eating Well
Have a great day, stay well, stay safe.
Other than that, I have had a pretty rotten weekend so I am sorry, this is your 'oppin pot today.
Chicken and Asparagus with Melted Gruyère
8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
Servings: 4
Source: Eating Well
Have a great day, stay well, stay safe.
I am very sorry to read that even with the asparagus boost you had a rotten weekend.
ReplyDeleteI hope the week is come is MUCH better.
Thanks Sue. It's the dementia which caused it.
DeleteI am sorry. It is the cruelest of illnesses.
DeleteTrue, for both of us. He is generally quite happy unless he is yelling at me.
DeleteHi Jo - glad you had the asparagus to eat ... to keep you going. Have a peaceful week ahead ... all the best - Hilary
ReplyDeleteThanks Hilary
DeleteI'm sorry you've had a bad weekend. Hope things improve soon.
ReplyDeleteI'm glad you've scored some asparagus, though, but not having either an air fryer or an Instant Pot once it's in season here again I'll be using a more conventional method.
You really should invest in one or both of those Helen. The Instant Pot is great for someone who is not the fittest.
DeleteSo sorry to hear about your rotten weekend. Hope you have a better week.
ReplyDeleteThanks Denise.
DeleteI am very pleased to know that the asparagus worked out well, Jo, but equally sorry to learn that you had a less than agreeable weekend. Perhaps things are a little better now?
ReplyDeleteWe will see David.
Delete