Tarteletter or Danish Chicken and Asparagus Tartlets

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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