Honey mustard lamb with crushed potatoes
Try this new way to serve lamb, with a crispy coating and mashed veg
Creamy tarragon chicken with asparagus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g baby new potatohalved
- 4 skinless chicken breasts
- 1 tbsp sunflower oil
- 1 large onionchopped
- 2 garlic clovescrushed
- 350ml chicken stock
- small bunch tarragon
- 175g asparagustrimmed
- 3 tbsp reduced-fat crème fraîche
Nutrition: per serving
- kcal318low
- fat7g
- saturates3g
- carbs25g
- sugars6g
- fibre4g
- protein38g
- salt0.5glow
Method
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 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 crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
