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Ingredients

• 4 bone-in chicken breast fillets, with skin
• 3 tablespoons chopped fresh root ginger
• salt to taste
• 3 tablespoons plain flour
• 3 tablespoons olive oil
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 250ml chicken stock
• 250ml double cream
• 2 tablespoons soured cream
• 125ml dry white wine
• 3 tablespoons chopped fresh tarragon
• 12 spears thick asparagus, steamed
• 1 sprig fresh parsley
• 1 wedge lemon

Description

Chicken Is Served In A Ginger-spiced Cream Sauce, Then Carefully Arranged Over Steamed Asparagus. It Makes A Wonderful Dinner When Served With A Bottle Of Wine.

All Recipes UK