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