Tarragon Chicken with Asparagus

Thursday 26 April
A quickie. Chicken bosoms, pressed with chopped fresh tarragon from the garden, kosher salt, and pepper. Sauté in butter, then add a splash of white wine, cover, cook for 10 minutes. Add a little more wine or chicken broth if it gets dry. The sliced asparageese go in when you flip the chix for the final 10-15 minutes' steam.