Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something that I’ve loved my entire life.
Combine sour cream and tarragon; stir into broccoli. Season everything generously with salt and pepper, then add tarragon, basil and oregano. Season chicken breasts with salt and pepper, then add them to the vegetables.
To get started with this particular recipe, we have to prepare a few components. You can have my chicken tarragon with broccoli & asparagus in sauce 🤩 using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:
- Get 2 Chicken Breasts
- Get 1/4 Onion sliced
- Take 1 tbls Butter
- Make ready 2 Cloves Garlic mashed
- Prepare 6 Asparagus stems
- Take 4 good sized broccoli florets.i used Frozen
- Get 3-4 Slices lemon
- Take 1/4 tsp Herbs of Province
- Take 1 tbls fresh Tarragon leaves
- Prepare 1/4 Cup white wine medium
- Take Salt and pepper to your taste
- Get 1 dried chicken stock cube
- Get 4 tbls water
- Take 1/4 Cup Heavy Cream
- Take 1 tbls Parmesan Cheese sprinkled on top for the finish
Remove chicken and broccoli from skillet and set aside. In the same skillet, melt the butter over medium heat. Once the broccoli begins to soften, add the chicken back to the pan, season with the remaining salt and give a stir. Cover the pan with a lid and allow to cook for a few minutes until the broccoli is tender and the chicken is cooked through.
Steps to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:
- 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.
Season with salt and pepper to taste, if needed. Broccoli is great steamed with grated lemon zest, or with sharp cheddar cheese melted over the top, but there came a time when a cold, uncooked broccoli salad opened my eyes to another way to enjoy broccoli. Broccoli florets, marinated red onions, pumpkin seeds and golden raisins, The salad dressing is easy, too. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely.
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