Chicken and Asparagus Fricassee
- 600 grams Chicken breasts
- 500 grams Asparagus
- 1 pinch sugar
- 1 tablespoon butter
- freshly ground peppers
- 2 tablespoons clarified butter
- 2 onions
- 125 milliliters Chicken broth
- 100 milliliters white wine
- 100 grams Crème fraiche
- Limes (zest)
- 2 tablespoons sauce thickener
- 200 grams Frozen pea
Cut chicken breast into bite-size cubes. Rinse asparagus, peel bottom thirds and cut away ends. Cut asparagus into 4 cm (approximately 1 inch) long. Thaw peas.
Boil 400 ml (approximately 1 1/2 cups) of water with salt, sugar and butter. Add asparagus and cook for 10 minutes. Remove asparagus and set aside 125 ml (approximately 1/2 cup) of water.
Season chicken with salt and pepper and cook in portions in hot butter for about 2 minutes. Remove and set aside. Peel onions, chop and saute in same pan. Add reserved water, broth and wine. Add creme fraiche and lime zest. Bind with cornstarch. Add chicken, peas and asparagus and briefly heat. Season to taste and serve with basmati rice if desired.