Preparation (8 steps)

Cook the chicken breast

Thermomix® Setting

25 min/212°F/Speed 1 100

Place 700 g chicken breast fillet and 1 l chicken broth in the mixing bowl and cook for 25 min./100°C/speed 1. Then remove the chicken breast from the mixing bowl and cut into small cubes. Collect the chicken broth for the sauce.

1500

Prepare asparagus

Drain 100 g asparagus tips (from a jar) and cut into small pieces.

Cook the peas

Thermomix® Setting

8 min/Varoma/Speed 1 Varoma

Cook 80 g frozen peas in a separate pot for 3 minutes until tender and drain. Alternatively, the peas can also be cooked in the Thermomix steamer basket. To do this, add 500 ml water to the mixing bowl, insert the steamer basket and add the peas. Cook for 8 min./Varoma/speed 1.

480

Sauté the mushrooms

Clean 100 g fresh mushrooms, quarter them, heat 2 tbsp rapeseed oil in a pan and sauté the mushrooms in it until golden brown.

Prepare the roux

Thermomix® Setting

2 min/212°F/Speed 2 100

Put 40 g butter in the mixing bowl and melt for 3 min./50°C/speed 2. Add 50 g wheat flour Type 405 and sauté for 2 min./100°C/speed 2.

120

Prepare the sauce

Thermomix® Setting

5 min/194°F/Speed 3 90

Add 80 ml white wine and 350 ml of the collected chicken broth to the mixing bowl and cook for 5 min./90°C/speed 3. Make sure that no lumps form. If necessary, use the spatula to help.

300

Refine the ragout

Thermomix® Setting

3 min/122°F/Linkslauf Speed 1 50 Reverse

Add 2 tbsp lemon juice, 1.5 tsp salt, freshly ground pepper and 2 pinch(es) of nutmeg to the mixing bowl and stir for 10 sec./speed 2. Then add the sautéed mushrooms, the cooked peas and the diced chicken and carefully fold in for 3 min./50°C/reverse speed 1.

180