Candlelight Chicken(Chicken Breast With Asparagus And Carrots) - cooking recipe

Ingredients

4 c. water (salt to taste)
8 large asparagus spears
1 carrot
2 skinless boneless chicken breasts, split in 1/2 (1 1/2 lb.)
freshly ground pepper to taste
1 to 2 Tbsp. flour
3 Tbsp. butter
1 Tbsp. finely chopped shallots
1/2 c. dry white wine
1 Tbsp. tomato paste
1/2 c. chicken broth
2 Tbsp. heavy cream

Preparation

Bring water to boil; salt to taste.
Cut off and discard tough base of the asparagus spears; clean and set aside.
Julienne the carrot.
Drop vegetables into boiling water approximately 4 minutes; do not overcook.
Drain well.
Set aside.