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Chicken and Asparagus with New Potatoes

In a heavy pan soften a few chopped spring onions and a chopped garlic clove in the butter.  Add the diced chicken fillets and cook for 3 mins until sealed.
Add 100ml chicken stock followed by a couple of bundles of trimmed asparagus and cook for 2mins. Finally add frozen peas and cook for a further 2mins. To finish pour over the Grannys Dressing and sprinkle with chopped fresh tarragon.
Serve with buttered new potatoes or some brown rice.  Spring is here! Yum Yum
Chicken and Asparagus with New Potatoes
Posted 10.04.14