POUCHED CHICKEN WITH MEYER LEMONS AND ASPARAGUS ENJOY DAN:

POACHED CHICKEN WITH MEYER LEMONS AND ASPARAGUS

                                                                                       by CHEF DAN:

Serves 2

INGREDIENTS:

1 cup white wine, or sake or sherry

2 cups chicken stock

Juice of 4 Meyer lemons

2 Meyer lemons cut in half

1/2-teaspoon EACH cracked pepper, and kosher salt

1 bay leaf

1 onion halved

1 teaspoon EACH Dijon mustard, dried tarragon, and Herb de Provence

2 garlic cloves, finely chopped

1 thumb-size fresh ginger, finely chopped

1/2-pound skinless, boneless chicken breast

1 bunch fresh asparagus

DIRECTIONS:

1.   Combine  first 10 ingredients in a sauce-pan;

2.   Bring to a boil and cook 5 minutes.

3.   Reduce heat and add chicken, cover and simmer for 15 minutes.

4.   Remove chicken with a slotted spoon and cover to keep warm.

5.   Let stand 10 minutes and then cut into bit-size pieces.

6.   Return poaching liquid to a boil.

7.   Add asparagus to the sauce-pan and cook to 2 minutes.

8.   Remove asparagus and rinse under cold water.

9.   Discard onion, and bay leaf.

10.                Combine chicken and asparagus and place on plates.

11.                Pour juice over and serves.

ENJOY DAN:         (BON-APPETITE)