start a medium size pot of water boiling

slice potatoes (with mandolin) 1/8" thick and add to boiling water

start a medium size sauté pan heating with fat/oil

while pan is heating, dice onion

sauté onion in pan for 5-7 minutes then add garlic and sauté for another minute

while onion is sautéing, slice chicken in 1/2" strips across the muscle

salt and pepper chicken to taste, then add to sauté pan with onion and garlic. Turn and brown as needed.

start another large sauté pan with 2 Tbl of fat/oil.

When potatoes are soft, drain and add to hot sauté pan.

Add asparagus and sauté over medium-high heat.

When chicken is nearly cooked thru, add bullion and stir to coat. Add small amounts of cream until thoroughly coated and desired consistency. Add tarragon to taste.

When potatoes and asparagus are sautéed to desired tenderness, add the contents of the chicken pan to the potatoes and asparagus. Reduce heat to simmer and mix well.