For this delightful dish, boneless chicken breast and asparagus are coated in a sumptuous white wine sauce with a abundant measure of melted Gruyère cheese, tarragon and lemon give a boost to a mouth-watering flavour that is just right with asparagus.
Serves / Makes: Four
Prep-Time: 5 minutes
Cook-Time: 30 minutes
You Will Need;
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 2/3 cup, chicken stock
- 2 teaspoons plus ¼ cup plain flour, divided
- 4 boneless, skinless chicken breasts (1-1 ¼ pounds), trimmed
- ¼ teaspoon, salt
- ½ teaspoon, freshly ground white pepper
- 1 tablespoon, olive oil
- 1 shallot, thinly sliced
- ½ cup white wine
- 1/3 cup low fat sour cream
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons lemon juice
- 2/3 cup grated Gruyère cheese
- Cook the asparagus in boiling water until just tender, remove from the heat drain, and set to one side.
- Whisk the stock and 2 teaspoons of the flour in a small bowl until smooth, set aside.
- Place the remaining ¼ cup of flour in a shallow dish, sprinkle the chicken with salt and pepper, and dredge both sides in the flour, shaking off any excess.
- Heat the oil in a large frying pan over a medium heat; add the chicken and cook until golden brown, about 3 to 4 minutes each side, adjusting the heat as needed to prevent scorching.
- Transfer to a plate and cover to keep warm.
- Add the shallots, wine and the reserved stock mixture to the pan and cook over a medium heat, stirring, until thickened, about 2 minutes, reduce the heat to medium low; stir in the 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 the cheese on top of each piece of chicken, cover, and continue cooking until the cheese is melted, about 2 minutes.