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

Nutrition per serving

  • kcal 318
  • fat 7g
  • saturates 3g
  • carbs 25g
  • sugars 6g
  • fibre 4g
  • protein 38g
  • salt 0.5g

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
MPU 2

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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