Recipe of Quick My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook 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 🤩:

1. Make ready 2 Chicken Breasts
2. Prepare 1/4 Onion sliced
3. Prepare 1 tbls Butter
4. Make ready 2 Cloves Garlic mashed
5. Make ready 6 Asparagus stems
6. Get 4 good sized broccoli florets.i used Frozen
7. Take 3-4 Slices lemon
8. Get 1/4 tsp Herbs of Province
9. Get 1 tbls fresh Tarragon leaves
10. Take 1/4 Cup white wine medium
11. Get Salt and pepper to your taste
12. Prepare 1 dried chicken stock cube
13. Get 4 tbls water
14. Make ready 1/4 Cup Heavy Cream
15. Make ready 1 tbls Parmesan Cheese sprinkled on top for the finish

Steps to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:

1. 1 tbls Butter and mashed garlic mix together. Heat up in a shallow pan. Add the onions fry on medium heat. 1 minute
2. 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.
3. Next slice the lemon and add around the chicken also add the tarragon leaves and herbs of Province all around.
4. 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.
5. 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.
6. Add the dish to a preheated oven 180°C for 25-30 minutes. To accompany I boiled some new potatoes in the skins
7. Serve with Potatoes and Enjoy.

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