Asparagus Chicken

Preparation time: 15 Minutes

Cooking Time : 20 Minutes




1 teaspoon Coconut Oil and Butter

2 Chicken breasts

8 asparagus spears,cooked and drained

1 tablespoon Dijon Mustard.

1 Medium onion,finely chopped

1 teaspoon tarragon

1 red pepper , deseeded and chopped

125g single cream or creme fraiche

toasted almonds, to garnish.


Fry the chicken breasts in the Coconut oil or butter , spread until cooked until cooked throughly. Add the cream/creme fraiche and bring to the boil. Turn down the heat and stir till the cream has reduced and thickened. In a separate pan,fry the red pepper,asparagus, onions and tarragon until tender . Then Transfer this to the pan with the chicken and cream, and the mustard . Stir until heated through thoroughly. Sprinkle with the toasted almonds and serve