Chicken with asparagus and tarragon sauce

Name: Chicken with asparagus and tarragon sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg green asparagus; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 3-4 Stem(s) Tarragon (alternatively basil); 1 Shallot or small onion; 1 (10 g) str. tbsp. flour; 1/8 l low-fat milk; 1 TEASPOON Broth; 7-10 Tbsp a few squirts of lemon juice; 3/4 (approx. 200 g) Baguette

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg green asparagus
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
3-4 Stem(s) Tarragon (alternatively basil)
1 Shallot or small onion
1 (10 g) str. tbsp. flour
1/8 l low-fat milk
1 TEASPOON Broth
7-10 Tbsp a few squirts of lemon juice
3/4 (approx. 200 g) Baguette

Directions

1
Wash the asparagus and cut off the woody ends generously. Wash the meat and pat dry.
2
Heat 1 tablespoon of oil in a large coated frying pan. Fry the fillets on each side for about 6 minutes at medium heat. Season with salt and pepper. Heat 1 tablespoon of oil in a saucepan or a second pan.
3
Fry the asparagus for 8-10 minutes while turning. Season with salt.
4
Meanwhile wash tarragon. Pluck off the leaves and chop them roughly. Peel and finely dice the shallot. Take the chicken out and keep it warm. Sauté shallot in hot frying fat. Briefly sauté the flour.
5
Stir in 1/8 l water, milk and stock, bring to the boil. Add half tarragon, simmer for 2-3 minutes.
6
Puree the sauce. Season to taste with salt, pepper and lemon juice. Season asparagus with salt. Serve with chicken filet and sauce. Cut baguette into slices and serve with it.