This recipe was ready in a moment and it involves all of my favorite ingredients: chicken, buckwheat and especially asparagus. I don’t know about you but I love eating raw asparagus!
For 2 portions:
2 chicken breasts
zest of 1 lemon
1 tomato
200 g green asparagus
200 g buckwheat
1 onion
20 g butter
200 ml cream (30%)
300 ml chicken stock
50 ml dry white wine
20 ml white balsamic vinegar
30 g lamb’s lettuce
salt and pepper
Season the cleaned chicken breasts with salt, pepper and finely chopped lemon zest, wrap them in clean film and tighten on both ends.
Put the meat into water, which should ideally be 64 degrees. If you do not have a thermometer at home, let the meat slowly poach in water: it should not be boiling, only simmering. About 25 minutes should be just fine.
Cook the buckwheat in lightly salted water for about 10 minutes, rather slowly. Check it from time to time. Dice the tomatoes and take out the seeds.
Slice the asparagus thinly with a potato peeler. If you have anything left, cut it in cubes and stir it into the buckwheat with tomatoes.
Sauté the finely chopped onion on butter in a pan and let it soften, it should not be catching color. Add the vinegar and let it cook out, the do the same with wine. Pour in 300 ml of chicken broth and let the sauce reduce by half. Finally, add the cream and let it gently simmer for a while. Strain and season with pepper and salt.
Pan-fry the chicken breasts until golden brown (on the side with skin) and reheat the sauce if needed.
Put the chicken and buckwheat on a plate. Add the asparagus with lamb’s lettuce and finish with the sauce. Enjoy!
