Name: Free-range chicken breast with asparagus on a bed of polenta
Cuisine: Française

Ingredients

1 pack of free-range chicken breast from N&R
1 bunch of green asparagus
1/2 bulb of garlic
125 g cornmeal
50 g Parmesan cheese
150 ml milk
400 ml vegetable broth
20 ml olive oil
1/2 tsp salt & pepper
1/4 tsp nutmeg
1 tsp turmeric

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Preparation

Asparagus with 1/2 bulb of garlic, spread in the baking dish, seasoned with salt, and mixed with olive oil. Bake for 10 minutes in the preheated oven at 200 degrees Celsius.
Place free-range chicken breast fillet in the preheated pan with butter and turn occasionally, cooking for approximately 5 minutes.
Prepare polenta by first bringing milk and vegetable broth to a boil. Then add the various spices and slowly stir in the cornmeal. Let the polenta simmer over low heat for 5 minutes, stirring occasionally. Finally, add the Parmesan.
Bon Appétit!

With our Sauce Blanche, you can easily refine this dish.

Melt 30 g of butter in a hot pan and add 1-2 tablespoons of flour. Let the flour sauté briefly, then slowly pour in 150 ml of milk while stirring constantly until a creamy and homogeneous sauce forms. Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and a sprig of thyme. Finally, adjust the seasoning to taste and serve immediately.