Chicken Breast Stuffed with Asparagus and Chervil Sauce

A delicious recipe for the asparagus season:

Shorten the back third of the asparagus by about a third and, depending on freshness and quality, perhaps peel off the back part of the spears. Cook the asparagus in water seasoned with salt and sugar until crisp. Cool immediately, cut in half lengthwise and drain on kitchen roll.

Slice the chicken breasts horizontally so that they are not cut. Season the bottom side lightly with salt and top each with four asparagus halves. Cut the gorgonzola into small cubes and spread evenly on top. Fold the top side over, season the chicken breasts with freshly ground pepper and wrap each with a slice of Parma ham. Fix with toothpicks or tie with kitchen string if necessary.

Preheat the stove to 80 degrees and heat a plate.

Heat the clarified butter in a pan and roast the chicken breasts on all sides for a total of ten to twelve minutes, not too hot. Keep warm in the stove.

Deglaze the pan with soup and port wine and cook until well reduced.

In the meantime, finely pluck the chervil. With the butter in flakes to the thickened sauce form and incorporate. Season to taste with salt and freshly ground pepper.

Arrange the chicken breasts on hot plates and pour sauce around them.

Tip. The sauce can be prepared the day before, in this case, after frying the chicken breasts, repeatedly mix the gravy with a little b

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