Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Lightly season 4 boneless, skinless chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper on both sides.

2. 2

   Arrange the seasoned chicken breasts in a single layer in a steamer basket, placing 10 grams of thinly sliced fresh galangal and a few sprigs of fresh tarragon on top of and around the chicken for infusion.

3. 3

   Steam the chicken breasts for 15 to 20 minutes, or until cooked through and tender, while simultaneously steaming 450 grams of trimmed fresh asparagus spears in a separate basket until crisp-tender.

4. 4

   While the chicken steams, heat 15 ml of olive oil in a small saucepan over medium heat, then add 60 grams of finely minced shallots and sauté for 3 minutes until they have softened and become translucent.

5. 5

   Pour in 120 ml of dry white wine into the saucepan, bring to a gentle simmer, and cook for 2 minutes, meticulously scraping up any browned bits from the bottom of the pan, then add 240 ml of chicken broth and continue to simmer for 5 minutes, allowing it to reduce slightly.

6. 6

   Remove the saucepan from the heat, stir in 15 grams of finely chopped fresh tarragon and 30 grams of cubed unsalted butter, swirling until the butter is completely melted and fully incorporated, and optionally stir in 120 ml of heavy cream for a notably richer sauce.

7. 7

   Transfer the tender steamed chicken breasts to individual serving plates alongside the perfectly steamed asparagus, and generously spoon the aromatic galangal and tarragon-infused sauce over each chicken breast before serving immediately for optimal flavor.