Add a little seasonal asparagus to this light and low calorie chicken casserole with silky herb sauce, greens, and baby new potatoes.

  • Prep:
  • Cook:
  • Serves 4

Ingredients

  • 500g baby new potato, halved
  • 4 skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • A few sliced mushrooms (optional)
  • 2 garlic cloves, crushed
  • 350ml chicken stock
  • small bunch tarragon
  • 175g asparagus, trimmed
  • 3 tbsp full fat Greek yogurt.Creamy Tarragon Chicken with Asparagus

Instructions

  • STEP 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, mushroom, and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • STEP 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.
  • STEP 3 Stir the yogurt and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.