Creamy tarragon chicken with asparagus

• baby new potato↗500g g

  halved

• skinless chicken breasts↗4
• sunflower oil↗1 tbsp
• large onion↗1

  chopped

• garlic cloves↗2

  crushed

• chicken stock↗350ml ml
• tarragonsmall bunch
• asparagus↗175g g

  trimmed

• reduced-fat crème fraîche↗3 tbsp

Step-by-step instructions

1. 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. 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. 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.