Creamy Chicken Asparagus

Creamy Chicken Asparagus


Serves 4 to 6

 1/2 kilo or 2 packs chicken thigh fillets
 1 teaspoon salt, for chicken
 1/4 teaspoon ground pepper
 1/2 teaspoon garlic powder
 1/3 cup olive oil, for frying
 1/4 cup water
 2 tablespoons olive oil, for sautéing
 1 medium-sized white onion, finely chopped
 2 bunches fresh asparagus tips, tough ends removed
 1/4 teaspoon salt, for asparagus
 1 can (298 grams) condensed asparagus soup
 1/4 cup milk

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In a large bowl, season chicken with salt, pepper and garlic powder.

Heat 1/3 cup olive oil in a large fryirg pan. When hot, fry chicken pieces until skin is golden, about 3 minutes on each side. Drain oil, leaving the chicken in the pan.

Pour water into pan. Cover pan anc let simmer over low heat for 10 minutes.

While chicken is cooking, heat the 2 tablespoons oil in another pan. Add onion and sauté until limp and transparent. Add asparagus; stir-fry for about 3 minutes or until tender-crisp. Season with remaining salt. Set aside.

In a bowl, mix asparagus soup with milk. Uncover the pan where the chicken is cooking and pour in soup mixture.

Stir to blend soup evenly in the pan. Cook just until mixture starts to simmer. When the chicken is fully cooked and the resulting sauce has thickened, remove from heat and transfer contents to a serving dish.


Arrange the stir-fried asparagus tips around the sides of the dish. Serve with rice or over toasted French bread.

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1 comment:

  1. Just made this tonight. Super yummy! Thanks for the great recipe!

    ReplyDelete