Pollo alla Verdone

2 Breasts of Chicken
150g of Asparagus
Pesto
2 Shots of White Wine
Onion
Salt & Pepper
Parsley
Olive Oil





Serving for Two

1. Start this recipe by boiling your asparagus in water on full heat. You need to wash them well before you cook them and cut off the bottom 2cm of the vegetable.
2. The asparagus need to be quite soft. As a vegetable they take a little longer to cook, so to avoid drying out the chicken by over cooking it, it's best to have the asparagus pre-cooked.
3. When your knife pierces the asparagus smoothly, drain the hot water and leave them under running cold water to stop them loosing their colour. Leave them in the water to cool down, ready to chop into 1cm cubes for the chicken.
4. In mean time, get a pan and drizzle a fair bit of olive oil, enough to slightly fry the chicken in.
5. Whilst the oil is heating up on full heat, you need to flatten your chicken breasts down, ideally with a heavy weight like a pan. Be careful not to hurt yourself or anyone around you! To avoid the chicken meat getting stuck on to the weapon, put a bit of cling film on the meat.
6.  When you chicken has been flattened a little, season it with salt and pepper and dip it into plain flour either side. The oil should be hot now, so just put your chicken breasts in the pan.
7. Whilst the chicken is golden on either side, chop a small onion into thin slices. 
8. When the chicken is golden on both sides, add the onion slices to the pan. If the oil has dried up, add more. If theres too much oil, take some away. Keep the heat high, letting the onions golden.
9. Then add the cubed asparagus and keep mixing everything together. After a few minutes of them sizzling away, add a couple shots of white wine, a glass of water, another pinch of salt and pepper and put a lid on the pan. Lower the heat to medium and let the ingredients cook for around 10 minutes.
10. After around 5 minutes, add two teaspoons of pesto and mix it well together. 
11. Keep checking the sauce and the chicken. If your not sure if the meat is ready, cut a small scar in the thickest part and see if it's white. If all the meat is white inside, its ready. Make sure its cooked as raw chicken can be dangerous.
12. Plate up the chicken breasts, but leave the sauce on full heat to become creamy andthicker.
13. When its at your liking, some like it more runny than others, pour it over the meat, add a leaf of parsley and it's ready to serve.

Enjoy!