Pan Fried Chicken with Asparagus, Peas, Tarragon and Cream
recipe
Pan Fried Chicken with Asparagus, Peas, Tarragon and Cream
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A summer supper.
Ingredients
- 4 skinless chicken breast fillets, cut into 5cm cubes
- 2 bundles British asparagus, cut into 5cm lengths
- 1 tbsp olive or rapeseed oil
- 30g butter
- 2 shallots, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 100ml white wine
- 100ml chicken stock
- 100g frozen peas
- 2 tbsp creme fraiche
- 1 tbsp tarragon, finely chopped
Serves:
4
Directions
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- Melt the butter with the oil in a heavy based frying pan over a medium heat. Add the shallots and cook for minutes until starting to soften, taking care not to brown them. Add the diced chicken, and fry with the shallots until the meat is sealed but not browned. Add the garlic and fry for a further minute.
- Pour in the white wine and stock, bring to simmering point and cook gently for minutes. Add the asparagus and cook for minutes, then add the frozen peas and cook for a further minutes. Add the creme fraiche and stir through well.
- Sprinkle with the chopped tarragon, season and serve with some plain boiled new potatoes or rice.
Source: www.british-asparagus.co.uk
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