Easy
Ingredients - for 4 servings -
FOR THE CHICKEN:
- 4 farm-raised chicken fillets
- 1 puff pastry
- 1 egg
- 1 box of Darégal frozen basil
- 80 g unsalted pistachios
- 20 g butter
- Salt, pepper
FOR THE SIDE DISH:
- 12 green and 12 white asparagus
- 20 g butter
- Salt
FOR THE POULTRY JUS:
- 30 cl poultry stock
- 3 tbsp. Darégal frozen basil
- A knob of butter
The Darégal ingredients you need:
Preparation
- Prepare the chicken: In a pan, melt the butter and quickly brown the chicken fillets on each side. They should be just colored, but not cooked through. Season with salt and pepper. Let cool completely. Generously coat each fillet with still-frozen Darégal basil, pressing firmly so it adheres. Roll out the puff pastry and prick it with a fork. Wrap each fillet in the pastry. Seal the edges with a little water. Brush the pastry with beaten egg to glaze. Sprinkle the surface with crushed pistachios, pressing lightly to make them adhere. Place the fillets on a baking sheet lined with parchment paper. Bake at 190°C (fan-assisted oven) for 20 minutes until golden brown.
- Prepare the white and green asparagus: Steam them until tender, then quickly sauté them in butter to lightly color them. Season with salt.
- Prepare the poultry jus: In a small saucepan, reduce the poultry stock by half. Add the basil at the end of cooking, then whisk in a knob of butter for extra shine and richness.
- To serve: On each plate, arrange the crusted chicken fillet with some asparagus around it, drizzle with poultry jus, then finish with a few crushed pistachios and a little basil.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
