Creamy chicken with asparagus & tarragon

Creamy chicken with asparagus & tarragon

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(37 ratings)

Prep: 10 mins Cook: 18 mins

Easy

Serves 4
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal318
  • fat7g
  • saturates3g
  • carbs25g
  • sugars6g
  • fibre4g
  • protein38g
  • salt0.5g
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Ingredients

  • 500g baby new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 skinless chicken breasts
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 350ml chicken stock
  • small bunch tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 175g asparagus, trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 tbsp reduced-fat crème fraîche

Method

  1. 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.

  2. 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.

  3. 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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Comments, questions and tips

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sjharrison
1st Mar, 2013
How on earth do you add stuff to your binder on this site?
wcubie's picture
wcubie
13th Aug, 2014
You have to be logged in then you just click on 'Save to My Good Food' which is underneath the photo of the dish.
gingermut
5th Dec, 2012
4.05
I coated the chicken in seasoned flour before cooking and it thickened the sauce perfectly. Used soya equivalent of creme fraiche and it was absolutely gorgeous! The timings are wrong on the recipe for the chicken. Mine was still raw in the middle after following the recipe and had to cook it for longer but I suppose it depends on the size of chicken breast you use. Will definitely make this again though. Cheap, easy and tasty.
twilightdiver
23rd Oct, 2012
4.05
Really enjoyed this dish! Yes - and even I could manage to cook it! Took note of the commets of others and reduced the amount of stock - then found I needed to add some more! Will definitely try this one again! Tasty and good on the eye.
fliedrice
22nd Jul, 2012
4.05
I was expecting it to be a bit bland and was surprised by how tasty it was! I reduced the amount of stock to 200ml and I think the consistency of the sauce turned out just right. A great, quick and easy meal.
Frantic Flapjack
10th Jul, 2012
3.05
Not the best recipe. I was expecting a lovely creamy sauce. What I got was too runny - this recipe used far too much stock.
momotate
2nd Jul, 2012
5.05
Made thiis one tonight on the side burner on my grill as it is too hot to use the stove. Regarding the runny sauce I coated the chicken in seasoned flour before browning it and that helped alot. I also added more sour cream then called for, made it very creamy and lovely. I did use frozen asparagus and it was fine, but realize I would rather have fresh (out of season now) or I could substitute cauliflower,fesh peas, broccoli whateveris in season and it would be as nice. Would definately make again. Oh yes, I also roasted the potatos on my grill while I cooked the chicken mixture. LOVED IT!!!!!!!!!!!!
beibei
1st Jul, 2012
5.05
Used double cream instead as didn't have any creme fraiche and it worked out beautifully. Also agree its a runny sauce so might reduce amount if stock next time. The tarragon was lovely.
petesfanny
27th Jun, 2012
5.05
I thought this was a delicious, quick & easy mid week meal. I added a bit more creme fraiche. Will defo do again
eleanormayo
25th Jun, 2012
4.05
I agree that this was a bit too runny and I decided to take the asparagus out of the pan before simmering the sauce as I wanted to reduce it down a bit - I then put the aspargus back in at the end.

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