DAILY DINNERS

Remove the tenderloins from breasts; keep for another use. Cut each breast in half horizontally to make two fillets.

Combine chicken, oil, rind, tarragon and juice in a medium bowl.

Snap tough ends from asparagus & peel the stems. Boil, steam or microwave the asparagus until tender, drain.

Meanwhile, heat an oiled, large frying pan over high heat. Cook the chicken in batches, about 2 mins each side or until golden brown and cooked through. Remove from the pan; stand, covered, to keep warm.

Drain the fat from the pan. Add the verjuice to the same pan; cook, stirring, about 2 mins or until the liquid is reduced by half. Add the stock; cook, stirring occasionally, about 3 mins or until the mixture is reduced by half. Remove the pan from the heat; stir in the coarsely chopped butter. Strain the sauce into a jug; stir in the extra tarragon.