Chestnut Chicken | RICARDO

Ingredients

• 1 cup (250 ml) canned whole chestnuts, rinsed and drained
• 1/2 cup (125 ml) carrots peeled and cut into 1/4-inch (1/2-cm) cubes
• 1 tablespoon (15 ml) butter
• 1/4 cup (60 ml) chicken broth
• 3/4 cup (180 ml) blanched asparagus cut into 1/4-inch (1/2-cm) lengths
• 2 tablespoons (30 ml) chopped fresh chives
• Salt and pepper
• 4 skinless, boneless chicken breasts
• 1 egg yolk
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) olive oil
• 1/4 cup (60 ml) dried breadcrumbs
• 1 cup (250 ml) peeled and chopped carrots
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) butter
• 2 teaspoons (10 ml) sherry vinegar
• 2 teaspoons (10 ml) red wine vinegar
• 2 1/2 cups (625 ml) chicken broth