French Riviera Tarragon Chicken & Asparagus Skillet
Method
Sear Chicken: Heat olive oil in a large non-stick skillet over medium-high heat, adding the chicken cubes and cooking for 5–6 minutes until golden and cooked through, then remove and set aside.
Sauté Aromatics: In the same skillet, lower the heat slightly and sauté the diced shallots, minced garlic, and sliced mushrooms for 3 minutes until softened and highly fragrant.
Simmer Greens: Pour in the chicken bone broth and drop in the asparagus pieces, simmering gently for 3–4 minutes until the asparagus turns vibrant green and tender-crisp.
Emulsify Sauce: Stir the crème fraîche, chopped tarragon, lemon juice, and cooked chicken back into the skillet, tossing for 1 minute to create a glossy, silky coating before serving.
Nutritional Insight: This ultra-lean, high-protein skillet provides foundational branched-chain amino acids to fully preserve muscle mass whilst the low-glycemic prebiotic asparagus feeds insulin-stabilising gut microbes. Culinary Hack: Snip the fresh tarragon leaves into the pan at the very end of cooking to protect its delicate, anise-like essential oils from breaking down under intense direct heat.
Nutrition Facts
Per serving
