Name: Creamy chicken & asparagus braise
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 2 skinless chicken breasts (about 150g each); 10 medium asparagus spears each cut into 3; 1 large or 2 small leeks well washed and thickly sliced; 3 celery sticks sliced; 200ml reduced-salt vegetable bouillon; 140g frozen peas; 1 egg yolk; 4 tbsp natural bio yogurt; 1 garlic clove finely grated; ⅓ small pack fresh tarragon chopped; new potatoes to serve (optional)

Home
Recipes
Creamy chicken & asparagus braise

Creamy chicken & asparagus braise

Good Food team

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 4.3 out of 5.71 ratingsRate

loading...

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broccoli and kale green soup

A star rating of 3.9 out of 5.76 ratings

Green fritters

A star rating of 4.4 out of 5.24 ratings

Summer pistou

A star rating of 5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 skinless chicken breasts

(about 150g each)
10 medium asparagus spears

each cut into 3
1 large or 2 small leeks

well washed and thickly sliced
3 celery sticks

sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove

finely grated
⅓ small pack fresh tarragon

chopped
new potatoes

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal480

low
fat15g

low
saturates4g
carbs25g
sugars18g
fibre15g
protein53g
salt0.5g

Method

step 1

Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
step 2

Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
step 3

Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.71 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now