Light chicken fricassee

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 250 g mushrooms, fresh
• 250 g asparagus, green
• 250 ml chicken broth
• 250 g yogurt
• Salt and pepper, white
• olive oil
• some flour
• some tarragon, fresh
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken into approximately 2 cm cubes. Trim the mushrooms. Peel the lower third of the asparagus (if necessary) and cut into pieces. Mix the yogurt with the flour. Finely chop the tarragon leaves. Heat the oil in a pan. Wash the diced chicken, pat dry, and fry in the hot oil until browned all over. Remove the meat from the pan and set aside. Let the mushrooms and asparagus brown a little in the pan’s cooking liquid, then deglaze everything with chicken stock and stir in the yogurt mixture. Simmer for about 15 minutes and season with salt, pepper, and lemon juice. Finally, sprinkle the finely chopped tarragon leaves on top. Arrange on plates and serve immediately. Serve with thyme potatoes.