Recipe By: Pierre Franey, 60 Minutes
Serving Size: 4
Preparation Time: 20Min
8 large asparagus spears
1 carrot — julienned
4 chicken breasts, no skin, no bone
salt and pepper
2 tablespoons flour
3 tablespoons butter
1 tablespoon shallot, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup chicken broth
2 tablespoon heavy cream
Nouilles à la tomate
1/2 pound vermicelli
1 large tomato
2 tablespoons of butter
1. Steam vegetables for 4 minutes. Set aside.
2. Sprinkle the chicken with salt and pepper. Dredge lightly in flour and shake off excess.
3. Heat 2 tablespoons of butter in a skillet. When quite hot but not brown, add the chicken pieces. Cook on one side over moderately high heat about 4 minutes. Turn and cook on the other side until golden brown, about 2 to 4 minutes. Cover and cook about 4 to 5 minutes until tender. Transfer pieces to warm platter.
4. To the skillet add the shallots. Stir and cook briefly. Add the wine and cook until reduced by half. Add the tomato paste, stir and add the chicken broth. Stir in the cream.
4. Heat The remaining tablespoon of butter in a skillet. Add the asparagus and carrots, salt and pepper to taste. Cook just to heat through and coat with butter.
5. Cook noodles. Heat 1 tablespoon of butter, add cut up tomato, salt and pepper. Cook about 1 minute. add drained noodles and one tablespoon of butter. Stir and serve ove chicken.
