Celebrate the spring with this pan sautéed chicken breasts topped with a creamy tarragon sauce and tender crisp asparagus. Yes, we simply pan sauté the chicken breasts until golden and then make a creamy pan sauce by adding chopped onions, white wine and cream. The sauce is then seasoned with tarragon before it tops the chicken breasts. We paired local asparagus cooked until tender crisp and topped with garlic confit and toasted almonds. What a spring duo,

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Contains nuts