Shot taken and the camera will be off to Walter23 tomorrow.
Breast of Chicken Agenteuil
(a cold dish that is great for warm spring days)
4 chicken breasts, halved, skinned and boned
2 cups dry white wine
1/2 tsp. dried tarragon leaves
1 bunch asparagus
1tsp salt
sauce:
1 cup mayonnaise
2 tbsp sour cream
8-10 radishes, washed and sliced
1. In large skillet combine wine, tarragon and salt. Add chicken breasts. Bring to boiling, reduce heat and simmer, uncovered 10 minutes, turning once.
2. Remove chicken breasts and liquid to shallow dish. Refrigerate, covered for at least 2 hours
3. Cook asparagus to desired tenderness. (I use the microwave for about 3-4 minutes)
4. Make sauce: in small bowl combine mayo and sour cream, mixing well
5. Just prior to serving: remove chicken breasts from liquid. Spread thick layer of sauce on each chicken breast. Arrange on platter, decorate with sliced radishes. Arrange asparagus alongside chicken on platter. Serve.
Drink remaining white wine.
