Prep:10 mins Cook:20 mins – 25 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
⅓ small pack fresh tarragon , chopped
new potatoes , to serve (optional)
Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to
brown both sides.
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.
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.