Angolan-Style Chicken with Asparagus Purée

Preparation:

Asparagus Purée:

1

Cut off the ends of the asparagus and cook in water with salt for five minutes or until tender

Drain and reserve

2

Peel the stalks of the asparagus and cut into pieces

In a pan, heat two tablespoons of olive oil and sauté the onion and asparagus for three minutes

3

Add beef broth and cook for 20 minutes or until reduced by half

Remove from heat and blend in a blender with the remaining olive oil until smooth

Season with salt

Chicken:

1

Season the chicken with chopped herbs, garlic, salt, and black pepper. Reserve

2

Heat water in a pot over high heat with half teaspoon of salt

Cut the mushrooms into pieces and add to the pot with boiling water

Cook for five minutes, then drain

Season with the remaining garlic, four tablespoons of olive oil, and salt

Finely chop the mushrooms and mix with Parmesan cheese. Reserve

3

Heat the oven to medium temperature

In a skillet, heat one tablespoon of butter over medium heat

Fry the chicken until cooked through

Remove from heat and transfer to a baking dish

Distribute the mushroom mixture on top of each chicken breast

Bake in the oven for 10 minutes

4

Heat the same skillet over medium heat

Add white wine and cook until reduced by half

Remove from heat, add butter and remaining olive oil

Mix well

Serve with asparagus purée and chicken, topped with mushroom mixture.