8 oz. asparagus, trimmed and cut into 1-inch pieces
2/3 c. chicken broth, less sodium
4 2/3 tablespoon flour, all-purpose, divided
4 pcs boneless chicken breast skinless, trimmed and tenders removed
1/4 tsp salt
1/2 tsp black ground pepper, freshly ground
1 Tbsp canola oil
1 medium shallot, thinly sliced
1/2 c white wine
1/3 c sour cream, reduced-fat
1 Tbsp tarragon, fresh, chopped
2 tsp lemon juice
2/3 c cheese, Gruyere, shredded
Instructions
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus. Cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 tsp flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 c flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over med heat. Add the chicken and cook until golden brown, 3 to 4 min per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minute
Originally Submitted
2/15/2013
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