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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, my chicken tarragon with broccoli & asparagus in sauce 🤩. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. My Chicken Tarragon with Broccoli & Asparagus in sauce 🤩 is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. 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. Make ready 1/4 Onion sliced
3. Get 1 tbls Butter
4. Take 2 Cloves Garlic mashed
5. Prepare 6 Asparagus stems
6. Prepare 4 good sized broccoli florets.i used Frozen
7. Prepare 3-4 Slices lemon
8. Prepare 1/4 tsp Herbs of Province
9. Make ready 1 tbls fresh Tarragon leaves
10. Get 1/4 Cup white wine medium
11. Make ready Salt and pepper to your taste
12. Take 1 dried chicken stock cube
13. Prepare 4 tbls water
14. Take 1/4 Cup Heavy Cream
15. Prepare 1 tbls Parmesan Cheese sprinkled on top for the finish

Instructions 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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