Creamy chicken & as­para­gus braise

Easy Cook - - EVERYDAY MEALS -

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

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