Chicken with asparagus and white chocolate sauce

Super delicious recipe from Heiko Antoniewicz - a little adapted. On the photo you can see that the sauce is too liquid, the asparagus also gives off liquid - is still very tasty. Thicken the sauce with a little xanthan gum. No xanthan gum - then take off some sauce, stir in some starch.

Poached chicken breast with white asparagus and chocolate

Poached chicken breast with white asparagus and chocolate - Sauce unfortunately too little bound

2 black cardamom pods
400g chicken stock
2 chicken breasts
50g cream
20g white chocolate
10g soy sauce

500g asparagus
30g butter
pinch of salt
20g white balsamic vinegar

1 organic lime - zest

Roast the cardamom in a pan without fat.

Boil the chicken stock with the cardamom and cool it to 70 degrees. Put in the chicken breasts, let them steep in the broth at 65 degrees for 20 minutes. Take them out of the broth, strain the broth through a very fine sieve or straining cloth and boil the broth down to half. Pour cream and crumble the chocolate into it. Season with soy sauce.

Shred the chicken breast, let it cool.

Cook the potatoes in their skins, steam them briefly and peel them.

Preheat the oven to 70 degrees and warm the chicken and potatoes in the oven. Add the plates at the same time.

Peel the asparagus. Melt the butter, add the vinegar and cook the asparagus for about 10 minutes until just firm to the bite.

Foam the sauce with the blender.

Cut the asparagus spears, put the sauce on the plates, the asparagus on top, put some more sauce on the asparagus, grate lime zest on top.

Serve with the potatoes.

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