Ingredients

• 1 tablespoon oil
• 2 skinless chicken breasts (about 150 g each)
• 10 medium asparagus spears, each cut into thirds
• 1 large or 2 small leeks, well washed and heavily sliced
• 3 celery sticks, sliced
• 200 ml of vegetable broth with reduced salt content
• 140 g frozen peas

• 1 egg yolk
• 4 tablespoons natural organic yogurt
• 1 clove garlic, finely grated
• ⅓ small package of fresh tarragon, chopped
• new potatoes, to serve (optional)

Cooking guidelines

Heat the oil in a large non-stick pan and fry the chicken breasts for 5 minutes on both sides until beautifully golden brown.

Add chopped asparagus, leeks and celery, pour the broth and cook for about 10 minutes. Add the peas and cook for another 5 minutes.

Meanwhile, mix the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon.