PAPRIKA CHICKEN WITH ASPARAGUS AND TARRAGON    (feeds 3)

Ingredients :

1 large onion, chopped finely

1 garlic clove, crushed or grated

1 tbsp olive oil

3 skinless chicken breasts

freshly ground black pepper

a pinch or two of sweet paprika

350ml chicken stock (I used Knorr chicken stock granules)

small bunch of tarragon, chopped roughly

150g asparagus, trimmed and cut into three pieces

3 tbsp reduced fat creme fraiche.

Method :

1.  Heat the oil in a frying pan and add the onion.  Fry on a gentle heat until softened and golden, then add the garlic and continue to fry for another minute or so.  Remove and reserve.

2.  Increase the heat under the pan and season the chicken breasts with pepper and paprika.

3.  Put the chicken breasts into the frying pan and cook on a medium-high heat until well browned on both sides and almost cooked through.

4.  Return the onions & garlic to the pan and reduce the heat to medium.

5.  Pour over the stock and add the tarragon.  Bring to a gentle simmer and cook for 5 minutes or so or until the chicken appears to be just done.

6.  Turn the chicken, add the asparagus and cook for 3 minutes more - or until the asparagus is tender.

7.  Stir the creme fraiche into the pan and heat through.

Serve with new potatoes, broccoli and corn on the cob.