Creamy chicken & asparagus braise

Dinner with 12 ingredients.

Servings: 2

Total time: 35 minutes

Ingredients

• 140 gram frozen peas
• new potatoes to serve (optional)
• 3 celery sticks sliced
• 0.333333 small pack fresh tarragon chopped
• 4 tablespoon natural bio yogurt
• 200 millilitre reduced-salt vegetable bouillon
• 1 egg yolk
• 10 medium asparagus spears each cut into 3
• 1 large or 2 small leeks well washed and thickly sliced
• 1 garlic clove finely grated
• 1 tablespoon rapeseed oil
• 2 skinless chicken breasts (about 150 g each)

Method

1. Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
2. Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
3. Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.