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Chicken with Lemon Crème Fraiche and Asparagus
Ingredients
  • 50g (2oz) butter
  • 1 tbsp oil
  • 6 small skinless chicken breasts
  • 6 banana shallots, peeled and quartered lengthways
  • 40g (1 ½oz) flour
  • 400ml chicken stock
  • 1 tbsp lemon thyme leaves, chopped
  • 12 asparagus spears, woody ends snapped off
  • Juice of 1 large lemon
  • 200ml tub full fat crème fraiche
  • 2 tbsp fresh parsley, chopped
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