SAUCY CHICKEN & SPRING VEGETABLES

Had this for tea tonight and very nice it was too. I doubled it up so there was enough for the four of us and I took Kyles out before the Creme Fraiche (mine was low fat) was added.

Ingredients

2 Chicken Breasts
1 tbsp olive oil
200 g new potatoes, thinly sliced
500 ml chicken stock
200 g mixed spring veg (broccoli, peas, broad beans & sliced courgettes)
2 tbsps creme fraiche
1 handful tarragon leaves, roughly chopped

Instructions

Fry the chicken in the oil in a wide pan for 5 minutes on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked.

Remove the lid and turn the heat high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.

Stir in the creme fraiche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Points per serving : 7

Not Suitable for freezing