From the Nervous Cook

From the Nervous Cook.Chicken, Asparagus and potatoes in garlic cream sauce.

From the Nervous Cook.Chicken, Asparagus and potatoes in garlic cream sauce.

From the Nervous Cook. Last week our youngest son moved to Brisbane to start  University. We have been blessed with three sons and our eldest turns thirty next week. It has been a huge change in our lives as its the first time in three decades that we have found our nest completely empty. Apart from it being so quite and missing everything that goes with living with a teenage son (maybe not a stinky room), adapting to grocery shopping and meals for two has been a bit of a challenge.

I was given this recipe from a friend who assured me it was easy and delicious. So I gave it a go. Here is the recipe.

Chicken, asparagus and potatoes in garlic cream sauce.


  • 500g kipfler potatoes, halved lengthways
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • (800g) breast fillets
  • 400 gasparagus, trimmed
  • 6 slices (90g) prosciutto, chopped coarsely
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 2 tbsp wholegrain mustard
  • 300ml cream
  • 1/4 cup fresh chives, coarsely chopped                                                                          


    Preheat oven to 220°C (200°C fan-forced).

  • 1.Combine potato, pepper and oil in large bowl. Place potato, in single layer, on oiled oven tray, bake, uncovered, 20 minutes or until browned.
    1. Meanwhile, heat large lightly oiled frying pan, cook chicken, in batches, until browned both sides. Place chicken, in single layer, on oven tray, bake, uncovered, with potatoes about 10 minutes or until cooked through.
    2. Remove chicken and potato from oven, cover, stand 5 minutes. Slice chicken thickly.
    3. Boil, steam or microwave asparagus until just tender, drain. Cover to keep warm.
    4. Cook prosciutto in same frying pan, stirring, until just crisp. Remove from pan, cover to keep warm. Add garlic to pan, cook, stirring, over low heat until fragrant. Add wine, bring to a boil. Boil, stirring, until reduced to about 2 tablespoons. Add mustard and cream, bring to a boil. Boil, stirring, until mixture thickens slightly. Stir in chives.
    5. Divide asparagus among serving plates, top with potato, half of the prosciutto, chicken, sauce, then remaining prosciutto.                                                                                                                                   It was delicious and I didn’t muck it up at all. The bonus was it made enough for two meals for the two of us, so I plated up the extra and popped them in the fridge for the next day. I hate cooking so much, it was a treat to just heat up the meals the next night for dinner. We don’t usually eat this kind of rich food for mid week dinner and probably wouldn’t do it for just the two of us, though it would be nice to make if we had guests.
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