Grace Youngs Velvet Chicken With Asparagus Recipes

CHICKEN AND ASPARAGUS VOL-AU-VENTS

Chicken and Asparagus Vol-Au-Vents image

Make and share this Chicken and Asparagus Vol-Au-Vents recipe from Food.com.

Provided by ImPat

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

vol-au-vent cases
1 tablespoon vegetable oil (or olive oil)
1 brown onion (small finely chopped)
2 garlic cloves (minced)
450 g chicken thigh fillets (trimmed cut into 2cm pieces)
2 teaspoons mustard (wholegrain)
1/2 cup cream
cornflour, to thicken (maybe 2 desertspoons)
425 g asparagus (tips and cuts, drained)
2 teaspoons chives (chopped)
mixed salad green (to serve)

Steps:

Preheat oven to 180C (160C fan forced).
Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
Whisk mustard, cream and cornflour in a small jug until smooth.
Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
Add asparagus to chicken mix.
Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.

SAUCY CHICKEN AND ASPARAGUS

Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

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