1/2 a bundle of spring onions, roughly chopped
1 garlic clove, finely chopped
3 chicken fillets, diced
100ml chicken stock
1 bundle of trimmed asparagus
a generous pouring of frozen peas
Granny’s Original Tarragon Dressing
cooked potatoes or rice to serve
In a heavy pan soften the spring onions and garlic clove in the butter.
Add the diced chicken fillets and cook for 3 mins until sealed.
Add the chicken stock followed by the asparagus and cook for 2mins.
Finally add frozen peas and cook for a further 2mins until the chicken is cooked through.
To finish pour over Granny’s Original Tarragon Dressing and sprinkle with chopped fresh tarragon.
Serve with buttered new potatoes or some brown rice. Spring is here! Yum Yum!