My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩.
Hey everyone, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They're nice and they look wonderful. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something which I have loved my entire life.
To begin with this particular recipe, we have to 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.
Composition of My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:
- Give 2 for Chicken Breasts.
- Prepare 1/4 of Onion sliced.
- Prepare 1 tbls of Butter.
- Prepare 2 Cloves Garlic mashed.
- Provide 6 for Asparagus stems.
- You need 4 for good sized broccoli florets.i used Frozen.
- Require 3-4 Slices of lemon.
- Provide 1/4 tsp for Herbs of Province.
- Require 1 tbls - fresh Tarragon leaves.
- You need 1/4 Cup of white wine medium.
- Give - Salt and pepper to your taste.
- Require 1 dried chicken stock cube.
- Prepare 4 tbls - water.
- Give 1/4 Cup Heavy Cream.
- Provide 1 tbls for Parmesan Cheese sprinkled on top for the finish.
My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 instructions:
- 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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