- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 chicken breasts
- black pepper
- 2 tbsp olive oil
- 50 ml champagne
- 200 ml double cream
- a bunch of tarragon, leaves picked and chopped
- 50 g chanterelle mushrooms
- 6-8 asparagus
- 200 g basmati rice, freshly cooked
- 25 g butter
- 25 g blanched flaked almonds, toasted
- cherry tomatoes, to garnish
1. Season the chicken breasts with salt and freshly ground pepper. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Fry the chicken breasts until browned on both sides, remove and set aside.
2. Add the champagne to the pan and cook, stirring to deglaze the pan, for 1-2 minutes. Add the cream and tarragon and cook, stirring often, until the cream has thickened and reduced. Season with salt and freshly ground pepper. Transfer the sauce into a jug and keep warm.
3. Wipe the pan clean and heat the remaining olive oil. Return the chicken to the frying pan and add the chanterelle mushrooms. Cook for a further 5-10 minutes until the chicken is cooked through.
4. Meanwhile, blanch the asparagus in a pan of boiling salted water; drain and keep warm.
5. Mix together the freshly cooked basmati rice, butter and flaked almonds. Pack the almond rice into a ramekin or dariole mould.
6. To serve, arrange the asparagus spears in a fan around a large serving plate. Unmould the almond rice in the centre. Top with the chicken breasts and drizzle over the champagne cream sauce. Garnish with cherry tomatoes and serve.
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