Ingredients

Method

Cut off the asparagus tips and set aside. Peel and thinly slice the stalks. Coat the chicken breasts with the seasoned flour.

Heat the butter in a large frying pan with a lid. Add the chicken and fry quickly on both sides until golden brown. Remove from the pan. Add the shallots to the pan and fry gently until softened. Add the asparagus stalks and fry for a further 2 minutes. Add the stock, potato, Pernod, salt and pepper and bring to the boil.

Return the chicken to the pan, cover and simmer for 10-12 minutes, until the vegetables are cooked and the chicken is tender.

Meanwhile, cook the asparagus tips in boiling salted water for 4-5 minutes, until just tender. Drain and keep warm.

Using a slotted spoon, transfer the chicken breasts to warmed serving plates. Purée the sauce in a blender or food processor and pour around the chicken. Garnish with asparagus tips and serve with new potatoes and a green salad.