Creamy chicken with asparagus & tarragon
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
- Prep: 10 mins
Cook: 18 mins
- Serves 4
- Easy
Ingredients
- 500g baby new potatoes, halved
- 4 skinless chicken breasts
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 350ml chicken stock
- small bunch tarragon
- 175g asparagus, trimmed
- 3 tbsp reduced-fat crème fraîche
Method
-
Cook the potatoes in a large pan of
boiling water for 8-10 mins until tender,
then drain and keep warm in the pan.
Season the chicken with ground black
pepper. Heat the oil in a large non-stick
frying pan. Gently fry the chicken with
the onion and garlic for 5 mins until both
are lightly browned. Turn over the
chicken once and stir the onion regularly.
-
Pour over the stock, add 2 sprigs of
tarragon and bring to a gentle simmer.
Cook for 5 mins, then turn the chicken,
add the asparagus and cook for 3 mins
more. Chop the remaining tarragon.
-
Stir the crème fraîche and tarragon
into the pan with the chicken and heat
through, stirring, for a few secs. Serve
with the new potatoes.
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