Creamy Chicken with Asparagus & Tarragon

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings

creamy-chicken-asparagus-tarragon

Ingredients

  • 500g baby new potato , halved
  • 4 skinless chicken breast
  • 1 tbsp sunflower oil
  • 1 large onion , chopped
  • 2 garlic clove, crushed
  • 350ml chicken stock
  • small bunch tarragon
  • 175g asparagus , trimmed
  • 3 tbsp reduced-fat crème fraîche

Steps

  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.