Recipe Chicken Supreme with Asparagus and Herbs

Belgian Cuisine is famous for its mussels and frites (French-fried potatoes), waffles, and endive. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city. More beer is consumed than wine by the populace. Beer laces the national dish, carbonnades flamandes, a Flemish beef stew. Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical. Belgium is also famous for its exciting tourist places. For a good choice of hotels with discount prices, visit hotels in brussels for more information. Do have a look at variety of Belgium food recipes at Estel’s Kitchen. live 2 eat!

INGREDIENTS:
1 pound asparagus, trimmed and tied in a bundle with kitchen string salt to taste
3 tablespoons unsalted butter
3 tablespoons finely minced shallots
2 whole large chicken breasts, boned, skinned, and halved
1 sprig fresh tarragon, leaves finely minced, stem kept whole, or
1/2 teaspoon dried tarragon
freshly ground black pepper to taste
1/2 cup dry white wine
1/2 cup heavy (or whipping) cream
1 large egg yolks
1/2 pound young spinach leaves, rinsed, stemmed, and finely chopped
1 ounce sorrel leaves, stemmed and finely chopped
1/4 cup finely minced fresh parsley
1/4 cup finely minced fresh chervil fresh chervil leaves, for garnish

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