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Creamy chicken with asparagus & tarragon

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

  • Prep: 10 mins
    Cook: 18 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 318
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 6
  • Protein 38
  • Fat 7
  • Fibre 4
  • Salt 0.5

Nutrition per serving

  • Calories 318
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 6
  • Protein 38
  • Fat 7
  • Fibre 4
  • Salt 0.5

Ingredients

  • 500g baby new potatoes, 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

  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.

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