Ingredients

400g boneless chicken thigh

2 tbsp soy sauce

2 tsp mirin

2.5 tbsp veg oil

a pinch of salt & pepper

1 tsp ginger paste

2 tsp garlic paste

70g potato flour

6 asparagus

1/2 lemon

a sheet of aluminum foil

Preparation

cut the chicken into bite size pieces and marinade with the pinch of salt & pepper, ginger, garlic, soy sauce, mirin, 1.5 tbsp of the veg oil in a bowl. set aside for at least 30 mins

cut off the bottom ends of the asparagus and halve

cover a baking try with aluminum foil and brush on 1/2 tbsp of oil

coat the chicken with the potato flour and put it on the tray 

leave to stand for 15 mins until the flour is absorbed

heat the oven to 220 C / 430 F.  place the asparagus next to the chicken and sprinkle 1/2 tbsp of oil over it

put the tray in the oven for 20mins

remove from the oven and serve immediately with slices of lemon as a garnish

Ingredients

• 2 chicken breasts sliced in half horizontally
• ½ bottle of Chardonnay
• 1.5 cups chicken stock I used Kettle & Fire
• 1 shallot minced
• 3 cloves garlic minced
• 2 tbsp olive oil
• 2 tbsp butter
• Juice from ¼ lemon
• 1 tsp dijon mustard
• ⅓ cup heavy cream
• Chives or italian parsley to garnish

Instructions

• Start by prepping your chicken: pat dry and slice the chicken breasts in half horizontally so you have two thinner pieces. To do this you’ll place one hand on top and use a sharp knife to carefully slice through starting from the thicker end to the thinner end. Season with salt and pepper.
• In a skillet over medium heat, add olive oil and 1 tbsp of butter until melted. Carefully add in the chicken breasts (place away from you so you don’t get any splatter on you!) and sear for about 3 minutes on each side until the chicken is cooked through. You want a nice golden exterior but don’t want it too hot where it starts to burn. Set to the side and you can loosely cover while we make the sauce.
• Reduce the heat and add in the finely minced shallot and garlic. Sauté for about 2 minutes until softened. Deglaze with half a bottle of Chardonnay and increase heat back up to medium so it comes to a simmer. Stirring occasionally, let that reduce for 5 minutes.
• Add in the chicken stock and let this reduce for another 5 minutes, stirring occasionally. By this point the liquid should have reduced by about half and you can slightly reduce the heat. Add in a squeeze of lemon juice, the dijon, and 1 tbsp of butter. Stir well to incorporate.
• Take off the heat and finish the sauce with some heavy cream or creme fraiche. You can nestle the chicken breasts back into the sauce, or you can pour the sauce right over the chicken breasts. I like serving over rice with some sautéed asparagus and chives to garnish on top.

3 chicken breasts

Season with S&P, garlic powder, onion powder

1 jar Parm Garlic Wing Sauce

milk into empty Parm Garlic Sauce, shake, pour into crockpot

8 oz cream cheese

5 cheese Italian cheese

1# pasta, boiled

In crockpot, High 2-2 ½ hours, cook chicken breast, seasonings, sauce, milk, and cream cheese

Remove chicken and dice

Place back into crockpot

Toss in several handfuls of Italian cheese and cooked pasta (I added in about 1/2 c pasta water to thicken up the sauce)

Mix completely

Enjoy