Chicken with Parsely on a bed of Asparagus

2 nights ago I volunteered to cook dinner. My mom was quite happy with the idea (since she doesn’t need to rush home and cook for us) and she went to do her jade thing until late. Anyway.

This is what I did.

Chicken breast pieces
1 carton of heavy cream
Lots of parsley – finely chopped
Spears of asparagus
Olive oil
Corn starch

Pat dry the chicken breast and pan-fry in olive-oil until brown and tender. Remove and cover with aluminium foil to keep warm (I chucked them into an un-powered oven to help keep it warm longer).

Clean the asparagus with water and peel off the fibrous skin. Quickly blanch them in hot water with a pinch of salt. When they turn brilliant in colour, remove them and plunge them into a bowl of iced water.

Finely chop about 2-3 handfuls of parsley (I like it stronger so I used 3.5 handfuls) and set aside.

Heat up all the heavy cream in a saucepan and add the chopped parsley and stir well. Salt and pepper to taste. When the cream turns apple green in colour, mix some corn flour in water and pour gradually into the cream while stirring constantly until a desired consistency is achieved (slightly runny).

This part is optional, you could just whack the chicken and asparagus anyway you liked, but I did it anyway – so pretentious, me.

Arrange the asparagus in rows on a serving plate and place a chicken breast on the bed of asparagus. Drizzle cream on chicken. Serve.

I got thumbs up from my dad, sis and brother. My mom asked how come it’s so salty. I said it came from the chicken. She was amazed.

Will post pictures soon!