Elevate ordinary chicken breasts into an elegant and easy one-skillet supper with a few spring vegetables, a touch of crème fraîche and a handful of fresh herbs.
Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.2.
In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.3.
Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.4.
Return the chicken to the pan with the mushrooms and stir to combine.5.
Add the chicken broth to the pan and bring it to a quick boil before adding the peas and asparagus. Simmer together for 2 minutes.6.
Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.7.
Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.