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3 lbs boneless chicken breast
8 tbsp butter
2 bundles of small asparagus
6 sippets
1 tsp mace
2 cups strong chicken broth
1 handful chopped parsley
salt and pepper
lemon and oranges slices for garnish Melt butter. Take half of the melted butter and combine it with parsley, mace, salt and pepper. Remove skin from chicken. Brush chicken breasts with herb butter. In a roasting pan place a rack, lay chickens on it. Broil chickens for 10 minutes to brown the top. Fill pan with chicken broth. If needed, add water or more broth so liquid just covers breasts. Cover tightly with foil. Bake in 350° oven for 25-30 minutes or until chicken is tender.
Wash asparagus. Cut 1/2" off bottom. Steam until tender, approximately 10-12 minutes. Drain and toss with remaining butter. In a sauce pan make a roux from 2 tbsp butter and 2 tbsp flour. Add 1 1/2 cups of poaching broth. Reduce heat, stir until thickened. On a platter, arrange sippets, lay chicken breasts on sippets, place asparagus on the sides. Garnish with lemon and orange slices.
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