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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. One of my favorites food recipes. For mine, I am going to make it a little 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 on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have my chicken tarragon with broccoli & asparagus in sauce 🤩 using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩:

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