Chicken with asparagus and tarragon
4 small chicken breasts with skin
1-tablespoon olive oil
1 large onion
2 garlic cloves
350ml chicken stock
Small bunch tarragon or 1 teaspoon of dried
3 tablespoons full fat soured cream or crème fraiche
Serve with cauliflower rice, or courgetti spaghetti and the green vegetable and salad of your choice.
Season chicken with salt and pepper, and beat down a bit with a rolling pin to make them thinner.
Heat oil in large frying pan and fry chicken with garlic and onion for 5 minutes till lightly browned.
Pour over stock and add half the tarragon and bring to a gentle bubble.
Add asparagus and cook for 2 minutes more
Stir in remaining crème fraiche and chopped tarragon and heat through gently.