Creamy chicken & asparagus braise
Serves 2 Prep 10 mins Cook 20 mins
1 tbsp rapeseed oil 2 skinless chicken breasts (about 150g each)
10 medium asparagus spears, each cut into 3
1 large or 2 small leeks, well washed and thickly sliced
3 celery sticks, sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove, finely grated
1/3 small pack fresh tarragon, chopped new potatoes, to serve (optional)
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.
PER SERVING 480 kcals, fat 15g, saturates 4g, carbs 25g, sugars 18g, fibre 15g, protein 53g, salt 0.5g
This delightfully summery dish packs in plenty of greens