Tarteletter or Danish Chicken and Asparagus Tartlets

This is a stretch.  I think the only thing consumed in The Guilty is the Danish version of Alka-Selzer.   I found this recipe at nordicfoodliving.com  and thought it looked like comfort food.  It might be something Asker would have after his evening at the office.

AuthorTheGBYCategory, DifficultyBeginner

Tarteletter or Danish Chicken and Asparagus Tartlets - The GBY

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 12 oz Chicken Breast
 2 cups White Wine
 2 cups Chicken Broth
 1 ½ oz Butter
 5 tbsp Flour
 5 oz Asparagus
 Olive Oil
 Salt & Pepper
 Store bought tartlet cups

1

Bring the wine and chicken broth to a boil. Put in the chicken until fully cooked. Reserve the cooking liquid. When the chicken has cooled, chop into small pieces.

2

Clean the asparagus. Place it on a cookie sheet. Drizzle the asparagus with olive oil, salt & pepper. Roast until tender. Chop into small pieces.

3

In a sauce pan, melt the butter. Whisk in the flour until smooth. Add 3/4C of cooking liquid, stirring constantly until it reaches the right consistency.

4

Add the chicken and asparagus to the sauce. Distribute between the tartlets.

Ingredients

 12 oz Chicken Breast
 2 cups White Wine
 2 cups Chicken Broth
 1 ½ oz Butter
 5 tbsp Flour
 5 oz Asparagus
 Olive Oil
 Salt & Pepper
 Store bought tartlet cups

Directions

1

Bring the wine and chicken broth to a boil. Put in the chicken until fully cooked. Reserve the cooking liquid. When the chicken has cooled, chop into small pieces.

2

Clean the asparagus. Place it on a cookie sheet. Drizzle the asparagus with olive oil, salt & pepper. Roast until tender. Chop into small pieces.

3

In a sauce pan, melt the butter. Whisk in the flour until smooth. Add 3/4C of cooking liquid, stirring constantly until it reaches the right consistency.

4

Add the chicken and asparagus to the sauce. Distribute between the tartlets.

Tarteletter or Danish Chicken and Asparagus Tartlets

(Photography by: Mark Farinholt)

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