6 chicken thigh fillets, lightly seasoned
1 tblspn butter
Splash of oil
2 cups spring onions
600mL pouring cream
1 tblspn dry white wine (optional)
Pinch chicken stock powder
1 tsp cracked pepper
1 tblsp Dijon mustard
4 cups asparagus, chopped
1 tblspn sundried tomatoes, chopped
1 tblspn capers, chopped
Heat the oil and butter in a pan and sauté the spring onions for 2 minutes. Add the chicken and seal on both sides before pouring in the cream, white wine, stock, pepper and mustard. Simmer for approx 10 minutes until beginning to thicken then add the asparagus, sundried tomatoes and capers. Simmer for a further 2 minutes before serving on a bed of pasta.
Serves: 4 – 6
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