Chicken and Asparagus Pan

Summary

Ingredients

• 250 g chicken breast fillet (s)
• 500 g asparaus
• 150 g cocktail tomatoes
• 1 tablespoon sunflower oil
• 0.25 liter ¼ vegetable stock
• 100 ml cream
• salt and pepper
• Herbal mixture

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Instructions

1. Clean the chicken breast fillets, pat dry with kitchen paper and cut into cubes. Peel the asparagus and cut into bite-sized pieces. Halve the cocktail tomatoes.
2. Heat the oil in a pan and fry the chicken breast cubes in it. When they have taken on color, add the asparagus pieces and fry for a while. Then deglaze everything with the vegetable stock, season to taste and simmer slowly. When the asparagus is firm to the bite, refine everything with the cream and add the halved cocktail tomatoes. Let the dish steep a little longer and serve.
3. Simple rice tastes very good with it.