Creamy tarragon chicken with asparagus

10-30 minutes 4 servings 400 kcal or less a week of family meals aniseed chicken casserole chicken stew diet everyday five a day folate good for you great value herby chicken in season low calorie mains quick reduced fat

N/A

Source

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

Method

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.

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.

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.