This recipe has been with me since I first started cooking as a home cook. I created it one spring day after seeing some beautiful green asparagus at a Parisian market. The combination of poultry, asparagus, and tarragon forms a perfect trio that captures all the freshness of the season.
What I love about this dish is its unique cooking technique: the poultry is first seared, then gently finished in butter with the asparagus. This method guarantees tender meat and perfectly crisp vegetables.
Asparagus provides fiber and vitamins, while tarragon enhances the dish with its aniseed notes. You can adapt this recipe to your liking: replace the tarragon with chives or add some crunchy radishes.
This recipe requires a little technique but remains accessible. The secret lies in the timing and gentle cooking, which preserves all the spring flavors.
Chicken supreme with asparagus and tarragon
4
portions15
minutes15
minutes30
minutesTender chicken breasts served with crisp green asparagus and a creamy tarragon sauce. A refined spring dish that combines delicate seasonal flavors.
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Ingredients
4 chicken supremes, 150g each
500g of green asparagus
200g of new potatoes
2 shallots
3 fresh tarragon sprigs
15 cl of dry white wine
10 cl of thick fresh cream
80g butter of
2 tablespoons of neutral oil
Fleur de sel, freshly ground white pepper
Preparation steps
- Peel the asparagus, leaving 3cm of the stalk. Cut the potatoes in half and cook them for 12 minutes in salted water.
- Remove the poultry from the refrigerator 15 minutes before cooking. Season the chicken breasts on both sides with salt and pepper.
- Heat the oil in a large frying pan over medium-high heat. Sear the chicken breasts skin-side down for 4 minutes without moving them.
- Turn the poultry over, add 40g of butter and baste regularly for 3 minutes. Keep warm under aluminum foil.
- In the same pan, sauté the chopped shallots for 1 minute. Add the asparagus, cook for 3 minutes while stirring.
- Deglaze with white wine and reduce by half. Add the cream and chopped tarragon, and cook for 2 minutes.
- Whisk in the remaining butter off the heat. Adjust the seasoning.
- Slice the chicken breasts diagonally, arrange with the asparagus and potatoes. Drizzle with sauce.
📝 Notes
Save the asparagus stalks to make a creamy soup the next day. This recipe pairs perfectly with a dry white wine such as Sancerre or Pouilly-Fumé.
💡 Chef's Tips
The key to this recipe is cooking the poultry: turn it only once to achieve a beautiful color. Check for doneness with a thermometer: 65°C (150°F) internal temperature for perfectly pink meat.
🔄 Variations
- Vegetable version: add 100g of fresh peas along with the asparagus
- Creamy version: replace the white wine with white vermouth for added complexity
