Creamy Chicken and Asparagus Braise

• rapeseed oil↗1 tbsp tbsp
• skinless chicken breasts↗2

  (about 150 g each)

• medium‑length asparagus↗10

  each cut into 3 pieces

• leek↗1 large or 2 small

  thoroughly washed and thickly sliced

• celery stalks↗3

  sliced

• low‑salt vegetable broth↗200ml ml
• frozen peas↗140g g
• egg yolk↗1
• natural bio yogurt↗4 tbsp tbsp
• garlic clove↗1

  finely grated

• tarragon↗⅓ small pack fresh

  chopped

• new potatoes↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick skillet and sauté the chicken for 5 minutes, turning to brown on both sides.

2. 2

   Add the asparagus (reserve the tips), leeks and celery, pour in the broth and braise for 10 minutes. Add the asparagus tips and peas, cook for another 5 minutes.

3. 3

   Meanwhile, whisk the egg yolk with the yogurt and garlic. Stir this mixture into the vegetables and sprinkle with tarragon. Divide onto two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes if desired.