Chicken blanquette with asparagus and mushrooms

Ingredients

for 5 servings

• Chicken breast pieces600 g (21.2 oz)
• Green asparagus150 g (5.3 oz)
• Mushrooms150 g (5.3 oz)
• Thick crème fraîche150 g (5.3 oz)
• Egg yolk18 g (0.6 oz)
• Chicken stock200 g (7.1 oz)
• Butter25 g (0.9 oz)

Directions

1. In a casserole, melt the butter and sweat the chicken pieces over medium heat without coloring for 5 minutes.
2. Pour in the hot chicken stock, season lightly with salt, cover and simmer over low heat for 20 minutes.
3. Meanwhile, clean and slice the mushrooms, then cut the green asparagus into lengths, removing the woody ends.
4. Add the mushrooms and the asparagus to the casserole and cook uncovered for a further 10 minutes, until the vegetables are tender.
5. In a bowl, mix the thick crème fraîche with the egg yolk.
6. Off the heat, stir this mixture into the hot broth, then reheat very gently, never letting it boil, to thicken the sauce.
7. Adjust the seasoning with salt and pepper, and serve piping hot.