Place a large non-stick frying pan over a medium heat and add the 2tbsp of sunflower oil and the butter. Season the chicken breasts with salt and pepper on both sides and place in the pan, saute gently for approximately 20 minutes, turning occasionally to ensure an even golden colour and that the chicken is cooked. Once the chicken has cooked through (internal cooking temperature of 75C), remove it from the pan and set aside to rest.
Tarragon Cream Sauce
In the same pan add a little more oil if necessary. Add the leek to the pan and saute gently for 10 minutes to soften. Add the crushed garlic cloves and cook for a further minute.
Now add the vermouth to the pan, increase the heat in the pan to medium high and reduce the wine by half. Turn the heat back down to medium and add the chicken stock to the pan. Simmer gently for 5 minutes to thicken the sauce.
Add the cream to the pan and stir through. Now add in the chopped tarragon leaves and season the sauce with salt and pepper to taste.
Finish the Dish
Meanwhile bring a large saucepan of salted water to the boil, turn the heat down to medium and add the asparagus spears and the garden peas. Simmer gently for 3-5 minutes, before draining. Add the butter and a good crack of black pepper the the vegetables, give a good toss to coat the vegetables.
Add the chicken, along with any resting juices, to the tarragon sauce. Give everything a good stir, and cook for another 3 minutes to allow the chicken to heat back up again.
Serve the chicken with the sauce, a place the buttered asparagus and garden peas on the side. Serve immediately.
If using chicken supremes, this chicken is on the bone and may require a little longer in the pan to ensure that it is cooked through.The sauce is rich and creamy, so keep the sides simple. Serve with hasselback potatoes or some plain steamed rice on the side.The sauce contains garden peas and asparagus, however, you may also wish to add some extra green beans, or Spring greens as a side.
Creamy Tarragon Chicken with Asparagus & Peas
Amount Per Serving
Calories 665Calories from Fat 351
% Daily Value*
Saturated Fat 18g113%
Trans Fat 1g
Vitamin A 2270IU45%
Vitamin C 31mg38%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Main Course
Cuisine : French
Keyword : chicken, chicken and asparagus, creamy tarragon chicken, pan fried chicken, simple cook, spring vegetables, tarragon chicken