pan fried chicken with asparagus, peas, tarragon and creamrating:
4 skinless chicken breast fillets, cut into 5cm cubes
2 bundles British asparagus, cut into 5cm lengths
1 tbsp olive or rapeseed oil
2 shallots, peeled and finely chopped
1 clove garlic, peeled and finely chopped
100ml white wine
100ml chicken stock
100g frozen peas
2 tbsp crème fraiche
1 tbsp tarragon, finely chopped
melt the butter with the oil in a heavy based frying pan over a medium heat. Add the shallots and cook for 2 minutes until starting to soften, taking care not to brown them. Add the diced chicken, and fry with the shallots until the meat is sealed but not browned. Add the garlic and fry for a further minute.
pour in the white wine and stock, bring to simmering point and cook gently for 5 minutes. Add the asparagus and cook for 3 minutes, then add the frozen peas and cook for a further 2 minutes. Add the crème fraiche and stir through well.
sprinkle with the chopped tarragon, season and serve with some plain boiled new potatoes or rice.