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This simple one pan dish is perfect for a spring day making the most of the new season bounty.



  • Sear the free-range chicken breast on both sides in a non-stick pan over high heat with the asparagus until nicely coloured, remove asparagus & keep to one side.
  • Add half the butter & 50 ml of water to the pan, reduce heat to low & gently poach the chicken until just cooked basting with the butter, this will take around 12 to 15 minutes, the chicken needs to be firm to touch then remove the chicken with the juices & keep warm.
  • In the same pan over high heat wilt the wild garlic in the remaining butter, this will only take a few seconds then pour over the chicken juices, add a little zest & & squeeze of lemon juice, fold through the chopped dill & you're ready to serve.
  • Slice the chicken & divide between 2 serving plates with the asparagus & wild garlic then spoon over the dill-scented butter from the pan.

To serve

  • Serve with new season potatoes for a light lunch or early supper with a glass of chilled Sauvignon blanc.