Creamy Chicken and Asparagus

Quick and easy chicken and asparagus recipe with his creamy sauce. A tasty recipe to spend your remaining cream!

Cooking time
20 min.
Preparation time
15 min.
4 servings
  • 10 oz (300 g) fresh asparagus, trimmed
  • 3 tbsp (45 mL) butter, divided
  • 375 g (3/4 lb) boneless chicken breast, cut in strips
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 red pepper, cut in strips
  • 30 mL (2 tbsp) all-purpose flour
  • 237 mL (1 container) 35% M.F. Québon Ultra’Cream Cooking Cream
  • 250 mL (1 cup) chicken broth
  • Salt and pepper to taste
  1. Cut asparagus into 2.5 cm (1”) pieces. Blanch in boiling water 3 minutes. Drain and set aside.
  2. In a large skillet, brown the chicken in half of the butter. Remove from pan.
  3. Add onions, garlic, red pepper and remaining butter to skillet. Cook, stirring until tender - about 10 minutes.
  4. Whisk flour, cream and broth together until smooth. Pour into pan and cook, stirring until smoothly thickened.
  5. Add chicken and asparagus; heat through. Season to taste with salt and pepper.

Serve over cooked rice or pasta.