Free-range chicken breast with asparagus on a bed of polenta

Indulge in our succulent free-range chicken breast, served with crisp asparagus on a creamy polenta bed.


  • 1 pack of free-range chicken breast from N&R
  • 1 bunch of green asparagus
  • 1/2 bulb of garlic
  • 125 g cornmeal
  • 50 g Parmesan cheese
  • 150 ml milk
  • 400 ml vegetable broth
  • 20 ml olive oil
  • 1/2 tsp salt & pepper
  • 1/4 tsp nutmeg
  • 1 tsp turmeric


  1. Asparagus with 1/2 bulb of garlic, spread in the baking dish, seasoned with salt, and mixed with olive oil. Bake for 10 minutes in the preheated oven at 200 degrees Celsius.
  2. Place free-range chicken breast fillet in the preheated pan with butter and turn occasionally, cooking for approximately 5 minutes.
  3. Prepare polenta by first bringing milk and vegetable broth to a boil. Then add the various spices and slowly stir in the cornmeal. Let the polenta simmer over low heat for 5 minutes, stirring occasionally. Finally, add the Parmesan.
  4. Bon Appétit!

With our Sauce Blanche, you can easily refine this dish.

Melt 30 g of butter in a hot pan and add 1-2 tablespoons of flour. Let the flour sauté briefly, then slowly pour in 150 ml of milk while stirring constantly until a creamy and homogeneous sauce forms. Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and a sprig of thyme. Finally, adjust the seasoning to taste and serve immediately.

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