Try this easy and flavorful treat created by ABC News contributor Brooke Parkhurst and guest chef James Briscione.
4 boneless, skinless chicken breasts
2 tbsp vegetable oil
1 shallot, finely diced
1 jalapeno, seeded, ribs removed, finely diced
1 clove garlic, sliced
1 ½ tbsp white wine vinegar
¼ cup dry white wine
4 oz. crawfish tail meat, cooked
½ stick butter, cut into medium-sized pieces
Zest of 1 lemon
Juice of ½ lemon
1 tomato, cored, seeded and chopped
2 tsp fresh tarragon, chopped
Freshly ground black pepper
In a medium-sized skillet over medium heat, pour enough vegetable oil to cover bottom of skillet, approximately 2 tablespoons. Season chicken breast with salt and pepper and add to skillet. Saute until well browned and cooked through, about 4-6 minutes on each side. Remove chicken to a pan or plate to rest. Set aside.
In the same skillet that you cooked the chicken, add shallots, jalapeno and garlic. Saute shallots until very aromatic and soft. Pour in white wine vinegar and cook until liquid is reduced by half then add white wine. Reduce by half again. Add crawfish tales and continue cooking over medium heat until they are warmed through. Add butter, stirring constantly until thoroughly incorporated. Pour in the lemon juice as well as the lemon zest and stir. Taste and season accordingly with salt and pepper. Spoon in tomato, add tarragon and give the crawfish sauce one final stir.
Place five, blanched asparagus spears on the plate. Position a chicken breast atop the asparagus and spoon crawfish meuniere sauce on top. Garnish with a lemon wedge.
1 bunch asparagus, standard or pencil size, allow for six to 10 per person
Bring a large pot of well-salted water to the boil.
Grab each spear of asparagus by its center in one hand, and by its woody base in the other. Gently bend the two ends together until they snap. This will naturally break away the tough, woody ends, leaving you with beautiful, tender asparagus. If your asparagus doesn't snap, throw them away and go back to the store to get some fresh spears. Just before you are ready to serve, drop the asparagus into the boiling water and cook until tender, about 3 minutes. The asparagus should still have some bite to it; go ahead and taste a piece. Remove from the water and plunge into a bowl of ice water. Drain briefly on towels.