Creamy tarragon chicken with asparagus

Name: Creamy tarragon chicken with asparagus
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: British
Ingredients: 500g baby new potato 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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 18 mins

A star rating of 4.5 out of 5.79 ratingsRate

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

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Honey mustard lamb with crushed potatoes

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Ingredients

Nutrition

Units:

MetricUS

500g baby new potato

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

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Nutrition: per serving

kcal318

low
fat7g
saturates3g
carbs25g
sugars6g
fibre4g
protein38g
salt0.5g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.5 out of 5.79 ratings

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