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Chicken and Asparagus in Vermouth Cream Sauce
Green asparagus and cubed chicken breast bake together under a cream sauce lifted by a splash of vermouth, all in a single Tupperware Ultra Pro dish. An egg yolk whisked in near the end thickens the sauce, and flaked almonds add a bit of crunch at the table.
- Total time
- 70 min
- Prep
- 20 min
- Cook
- 50 min
Ingredients
Method
Trim, wash and cut the asparagus into 5 cm (2 in) pieces.
Put the asparagus pieces and the chicken breast, cut into large cubes, in the Tupperware Ultra Pro dish.
Shake together the cream, the cornstarch dissolved in the vermouth, the crumbled stock cube, salt, pepper and 50 ml (3 1/2 tbsp) water in the Shaker.
Pour over the chicken, mix with the silicone spatula and bake, covered, for about 40 minutes in the preheated oven with conventional heat at 210°C (410°F).
Whisk the egg yolk into the sauce with the silicone spatula and continue baking uncovered for about 10 minutes. Sprinkle with the flaked almonds and serve.
