Chicken with asparagus and konjac tagliatelle

  

Ingredients

people

• 2 bunches of green asparagus

• Calories = Medium

Preparation steps

1. Break the woody bases of your green asparagus. Peel them lightly. Plunge them into a saucepan filled with salted boiling water and cook them for 5 minutes. Refresh them immediately to maintain their vibrant green. Place them on absorbent paper.
2. Salt the chicken breasts. Melt the butter and oil in a large stainless steel skillet over high heat. Place your chicken breasts on it and brown them for about 6 minutes per side. Baste the meat regularly with fat. Reserve the meat to rest. Collect the juice released by the meat.
3. Eliminate fat from your pan. Add a little cold water and put it back on high heat, scraping the bottom with a wooden spoon to loosen all the cooking juices. Add your asparagus and glaze them in this sauce.
4. Rinse the konjac tagliatelle then immerse them for 3 minutes in a saucepan filled with boiling salted water. Drain them.
5. Serve your chicken breasts with green asparagus and konjac tagliatelle. Cover the whole with juice. Pepper.

Tips and advice for Chicken with asparagus and konjac tagliatelle

You can deglaze with a mixture of white wine and water.