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Spring Chicken & Asparagus Skillet
Ingredients
  • 1 cup (340g) fingerling potatoes, halved
  • 2 tablespoons olive oil, divided
  • 4 (4-ounce/113g) chicken breast cutlets
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 cup (96g) leeks, sliced
  • 2 garlic cloves, minced
  • ½ cup (118ml) unsalted chicken stock
  • 2 cups (205g) asparagus, sliced into 2-inch (5cm) segments
  • 1 cup (142g) frozen artichoke hearts, thawed
  • 1 tablespoon chopped fresh tarragon
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