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Creamy Chicken with Asparagus and Tarragon

According to a BBC GoodFood reader who tested this recipe for the publication, “The chicken was succulent and the creamy sauce finished it to perfection.” We were sold! In fact, this ‘there-you-have-it-all-in-one-place’ entrée, beautifully enhanced by the subtle licorice flavor of tarragon, is just the ticket for an easy supper. Pour a chilled Viognier and settle in on the porch for a relaxed repast!

Creamy Chicken with Asparagus and Tarragon

1 lb. 2 oz. baby potatoes, halved
4 boneless, skinless chicken breasts
1 tbs. sunflower or canola oil
1 large onion, chopped
2 garlic cloves, crushed
12 fl. oz. chicken stock
small bunch of fresh tarragon
6 oz. asparagus, trimmed
3 tbs. crème fraîche

Cook the potatoes in boiling water 8-10 minutes or until tender. Drain and keep them warm in the pan.

Season the chicken with ground black pepper and heat the oil in a large non-stick frying pan. Gently fry the chicken with the onions and the garlic for 5 minutes on each side, stirring the onions regularly.

Pour in the stock and add 2 sprigs of the tarragon and the asparagus. Cook for 8 minutes more. Chop the remaining tarragon and stir it into with the chicken with the crème fraîche. Heat through, stirring, for a few seconds and serve with the potatoes.

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