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Asparagus Stuffed Chicken with a Ginger Velouté

Recipe bydhuskins

This recipe serves one, but can be easily multiplied for more.


1 Chicken Breast - boneless and skinless
10 Asparagus spears
1/8 teaspoon Ground Ginger
Salt and Pepper to taste

1/2 Tablespoon Butter
1/2 Tablespoon Flour
2 teaspoon Lemon Juice
1 Tablespoon Ground Ginger
A pinch Ground Cayenne
2 cups Chicken Stock


  1. Blanche asparagus in salt water until bright green and almost cooked.  Stop the cooking in an ice-water bath.
  2. Pound chicken breast until flat. Sprinkle with ground ginger, salt and pepper.
  3. Wrap (tightly) chicken around asparagus using plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Reduce the chicken stock in a sauce pan until reduced to half.  Add a splash of lemon juice to add a slight background flavor.  Whisk in ground ginger until a desireable flavor is achieved.  Add a pinch of cayenne for a background warmth.  Keep the stock on a low simmer.
  5. Remove chicken from the refrigerator, remove plastic wrap and tie with twine.  Pan sear the chicken/asparagus roll, browning each side.
  6. In a sauce pan, melt a large pad of butter until it stops foaming.  Add equal amount of flour and stir until blonde in color.  Add warmed chicken stock and whisk until smooth.
  7. To plate, pour a pool of sauce on the plate.  Remove twine from the chicken and cut chicken, placing chicken on the sauce.



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