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Chicken with Asparagus and Arugula Sauce

What You'll Need:

2 Chicken Thighs

Bunch of Asparagus

250g of Arugula

½ tbsp Lemon Juice

Grated Skin of 1/2 Lemon

Garlic to taste

½ teaspoon Chili Pepper

2 tbsp Virgin Olive Oil

Salt and Pepper

1 cup of Grated Parmesan Cheese


The Chicken:

Clean the chicken, wipe dry and generously rub with salt and pepper and chicken seasoning. Set aside until ready to cook.

The Sauce:

Wash the arugula.

Add arugula, garlic, grated lemon, lemon juice, 2 tbsp olive oil, chili pepper and salt to a food processor and blend well. When ready put in a small saucepan, let simmer (on a very low fire) and make sure it is not boiling and then keep warm.

The Asparagus:

Blanch them in hot water for 2 to 3 min. Then immediately put in ice-cold water to stop from cooking further. Drain and keep aside.

The Parmesan Crisps:

Heat up your panini press and lay thin groups of grated parmesan cheese. Cook until brown then set aside.

The Final Step:

While waiting for your parmesan crisp to finish cooking, heat the pan with some olive oil and sear your chicken. Add a squeeze of lemon juice while cooking the chicken (to keep the chicken moist). When the chicken is almost done, quickly sear the asparagus in the same pan.

Finally, arrange the chicken and asparagus on individual plates, topped with sauce and a parmesan crisp.

Voila! Your meal is ready.


Treehouse Cookery

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