Chicken Breasts With Asparagus, Morel Mushrooms And Fettuccine - cooking recipe

Ingredients

1 3/4 lbs white asparagus, peeled, trimmed and cut into 2 inch pieces
2 dashes lemon juice
1 tbsp oil
4 None skinless chicken breast fillets (about 1/4 lb each)
7 oz fettuccine
2 tbsp butter or margarine
1 None shallot, peeled and chopped finely
1/3 oz dried morel mushrooms, soaked for 30 mins in warm water, then rinsed
1/3 cup dry sherry
3/4 cup chicken stock
3/4 cup heavy cream
1 handful chervil leaves

Preparation

Cook the asparagus in boiling salted water with a pinch of sugar and a dash of lemon juice for 12 mins.
Heat the oil in a pan, season the chicken and sear for 12 mins, turning the fillets regularly, until golden.
Meanwhile, cook the pasta in boiling salted water according to the instructions on the packet. Melt the butter in a pan and fry the shallots for 2 mins. Add the mushrooms and saute briefly. Deglaze the pan with the sherry, add the stock and cream and simmer for 5 mins. Finely chop half of the chervil leaves, retaining the other half to use as a garnish. Add the chopped leaves to the mushroom sauce with a dash of lemon juice, a pinch of sugar and seasoning to taste.
Cut each chicken breast into slices and place on a plate with the drained pasta and the asparagus. Pour the mushroom sauce over the asparagus and garnish the dish with the reserved chervil leaves.