Yogurtsoda Gratuitous food and travel.

It’s not asparagus season but I’m craving them anyway. I made this dish a few months ago and while the chicken came out too dry, the asparagus were perfect. I’ve adjusted the method for juicier chicken from this recipe adapted from Bon Appetit.

Ingredients:

6 tablespoons (3/4 stick) butter, divided 
1 eggs 
1 tablespoon Dijon mustard 
3/4  cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper 
2 skinless boneless chicken breast halves, butterflied 
2 large egg yolks 
2 tablespoons water 
1 tablespoon lemon juice
1/2 teaspoon grated orange peel
1 pound asparagus spears

1. Preheat oven to 500°F. Butter large rimmed baking sheet with 1 tablespoon butter. Melt remaining butter in small saucepan and set aside.

2. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in another bowl. Dip chicken into egg mixture, then panko mixture to coat. Place on buttered baking sheet. Drizzle 2 tablespoons of melted butter over chicken (keep remaining butter hot).

3. Bake chicken until browned and cooked through, about 12 minutes.

4. While chicken cooks, whisk egg yolks, water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until mixture begins to thicken and is 160°F, about 5 minutes.

5. Remove from heat and add yolks to bowl and whisk. While whisking, slowly pour remaining hot melted butter into bowl and whisk until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.

6. Meanwhile, cook asparagus in a saucepan of boiling salted water until tender, about 7 minutes. Drain; divide among plates. Spoon sauce over and serve alongside chicken.