Best Chicken Wellington W Asparagus Almondine Recipes

ALMOND CHICKEN WITH ASPARAGUS

Steps:

• Steam the asparagus tips for 2 minutes or until crisp but tender.
• In a large bowl, whisk the yogurt, curry, lemon juice, and salt until well combined.
• Add the steamed asparagus, chicken, bell peppers, cilantro and almonds. Toss to coat with dressing. Serve on fresh spinach leaves.

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

ASPARAGUS ALMONDINE

Steps:

• Place almonds in med skillet and spray with nonstick cooking spray. Cook over med-high heat, stirring frequently about 5 minutes till golden. Set aside.
• In a small cup, blend cornstarch into 1 tbsp chicken broth, set aside.
• Add asparagus and remaining chicken broth to the skillet containing the almonds. Bring to boil, Reduce heat, cover and cook 4 minutes.
• Remonve asparagus carefully to serving plate. cover to keep warm. (they will continue cooking). Into the skillet, stir in cornstarch mixture, lemon peel, and pepper. Stir continuously for about 1-2 minutes till sauce is slightly thickened.
• Gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

SAUCY CHICKEN AND ASPARAGUS

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.

CHICKEN AND ASPARAGUS BUNDLES

Steps:

• Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

EASY CHICKEN ALMONDINE

Steps:

• Boil chicken on stove top until no longer pink.
• Dice or shred chicken and layer on bottom of 9 x 13-inch pan.
• In seperate bowl, mix cream of chicken soup with sour cream. Blend well.
• Spread soup sour cream mixture on top of chicken.
• Add shredded cheese, then layer with crushed Ritz crackers.
• Pour melted butter over crackers. Sprinkle almonds on top.
• Bake at 350 degrees for approximately 25 minutes, until bubbly.

CHICKEN, WITH ASPARAGUS AND ALMONDS

Steps:

• Wipe the chicken pieces dry with paper towels. In a large casserole dish, brown the chicken pieces a few at a time. Add the shallots and white wine. Cover and cook over low heat for 20 minutes.
• Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.
• Remove from heat, sprinkle with almond and parsley. Serve immediately.