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Creamy chicken with asparagus & tarragon

Creamy chicken with asparagus & tarragon

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Rating: 5 out of 5.55 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal318
fat7g
saturates3g
carbs25g
sugars6g
fibre4g
protein38g
low insalt0.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.55 ratings
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