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Ingredients

• 1 bunches white asparagus
• 3 tbsp olive oil
• 4 x 175 g chicken breasts
• 4 banana shallots
• 4 cloves garlic, lightly bruised
• 225 g wild or field mushrooms
• 600 ml chicken stock
• 1/2 lemon, juice only

• 2 tbsp chopped parsley
• 2 cloves garlic, crushed
• 1 shallots, finely chopped
• 3 lemons, grated zest
• sea salt and coarsely ground black pepper

Description

Frank Bordoni Cooks A Tasty Supper Of Succulent Chicken, Mushrooms And Asparagus, And Serves It With Lemony Gremolata Topping

UK TV