Italian Mascarpone and tomato chicken

Dinner for two you need:

• 300 grams of chicken filet
• 150 grams of Mascarpone cheese
• 60 grams tomato puré (2 large tbs)
• 4-5 green asparagus
• 1 red onion
• 2 shallots
• 2 cloves of garlic
• 2 carrots
• 2 stalks of celeriac
• 1/2 dl white wine
• 1 dl chicken stock
• 2 tbs soy sauce
• 3 tbs fresh cut oregano
• Salt & pepper

How to do it:

Heat some olive oil in a pan. Use medium+ heat. Rub salt and pepper on the chicken filet. Brown it in the pan on both sides. Take it off the heat and place in a baking tray. Finish it in the oven at 200 degrees for 5 minutes. 

Continue with the pan on the stove, now using medium heat.
Finely chop garlic, shallots, carrots, celeriac and fresh oregano. Add this to the pan and simmer for about 5 minutes. Add some more olive oil if it runs too dry.
Pour in white wine, chicken stock, soy sauce and tomato puré. Reduce this to half at medium heat and whisk in the Mascarpone cheese. Let it cook for another 5 minutes. Tast it with salt and pepper.

Cut the bottom 2cm off the asparagus, and chop the rest in four. Peel and slice the red onion in to boats. Stir this in to the pan with 2 minutes remaining.

Slice the chicken and plate the dish using hot plates. Start with the Mascarpone and tomato sauce and add chicken on top. Serve with cooked barley, rice or some nice fresh bread. 

​Enjoy!