Joanna Page and Michael Caines' chicken breast with asparagus
As Cooking with the Stars return to our screens - we’ll catch up with one of the celebs heading in the kitchen. Gavin & Stacey star Joanna Page joins us in the This Morning kitchen to show off her skills, alongside chef Michael Caines to cook a delicious chicken breast with asparagus.
Chicken with a creamy mushroom white wine sauce
Serves 4
Ingredients
For the Chicken:
4 free range chicken breasts, skin on, each approximately 200g
Pinch of salt
Pinch of pepper
2 tbsp vegetable oil
Knob of butter
1 sprig of thyme
For the Mushroom White Wine Sauce:
25g onion, finely chopped
1 garlic clove, peeled and finely grated
120g unsalted butter
2 sprigs of thyme
1 bay leaf
200g button mushrooms, sliced
100ml dry white wine
250ml chicken stock
1 tsp Dijon mustard
50ml double cream
Pinch of salt
Pinch of pepper
100g frozen peas
Pinch of salt
Pinch of pepper
For the Asparagus:
12 asparagus tips
2 tbsp olive oil
Pinch of salt
Pinch of pepper
1 tbsp water
Method
1. Preheat the oven to 200℃.
2. Season the chicken breasts with salt and pepper and heat a large frying pan. Add oil and place the chicken skin-side down and seal until golden brown.
3. Add the butter and thyme and place in the oven for 6 minutes. After 6 minutes turn the chicken breasts and cook for a further 8 minutes until thoroughly cooked through (time might differ depending on size). Remove from the oven and leave to stand.
4. Whilst the chicken is cooking, make the sauce by sweating onions and garlic in 20g of the butter in a saucepan on a low-medium heat, making sure they don’t brown. Add the thyme and bay leaf and sweat for a further 2 minutes. Add the sliced mushrooms and cook until soft.
5. Next, add the white wine and reduce until evaporated before adding in the chicken stock, mustard and cream. Bring to the boil, simmer and reduce. Season with salt and pepper, remove the bay leaf and add the peas.
6. Whisk in the remaining butter in small pieces. Season with salt and pepper and set aside.
7. Whilst the sauce stands, place the asparagus tips in a frying pan with olive oil, season with salt and pepper and fry gently with a lid on top for approximately 2 minutes, then add 1 tbsp of water and continue to cook for a further 1 minute.
8. To serve, place 3 asparagus tips into the middle of the plate, followed by the chicken breast on top, and spoon over and around the mushroom white wine sauce to finish.