Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have my chicken tarragon with broccoli & asparagus in sauce 🤩 using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:
- Take 2 Chicken Breasts
- Prepare 1/4 Onion sliced
- Make ready 1 tbls Butter
- Make ready 2 Cloves Garlic mashed
- Take 6 Asparagus stems
- Make ready 4 good sized broccoli florets.i used Frozen
- Prepare 3-4 Slices lemon
- Take 1/4 tsp Herbs of Province
- Make ready 1 tbls fresh Tarragon leaves
- Prepare 1/4 Cup white wine medium
- Prepare Salt and pepper to your taste
- Make ready 1 dried chicken stock cube
- Prepare 4 tbls water
- Prepare 1/4 Cup Heavy Cream
- Make ready 1 tbls Parmesan Cheese sprinkled on top for the finish
Instructions to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:
- 1 tbls Butter and mashed garlic mix together. Heat up in a shallow pan. Add the onions fry on medium heat. 1 minute
- Next add the two Chicken breasts and fry for 1 minute then turn chicken over and repeat. When it starts browning take them out and add chicken and onions to an ovenproof dish.
- Next slice the lemon and add around the chicken also add the tarragon leaves and herbs of Province all around.
- Next add the Asparagus stems. Then add the wine to the pan that the chicken was browned let it bubble and reduce down for 2 minutes. Then add the stock cube crumbled in stir then add the water take off the heat for 1 minute.
- Next add the cream to the stock and stir bring it to the boil then take it off and pour over the chicken and veg.
- Add the dish to a preheated oven 180°C for 25-30 minutes. To accompany I boiled some new potatoes in the skins
- Serve with Potatoes and Enjoy.
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