Chicken & Asparagus with Melted Gruyere

Daily Inspiration S


This recipe had me at the word "gruyere" : ) A great company-worthy dinner.

Recipe from Eating Well Magazine

pinch tips: How to Debone a Chicken





20 Min


15 Min


Stove Top


8 oz
asparagus, trimmed and cut into 1-inch pieces
2/3 c
reduced-sodium chicken broth
2 tsp
all-purpose flour
1/4 c
all-purpose flour
boneless, skinless chicken breasts (1 1/4 - 1 1/2 pounds), trimmed
1/4 tsp
1/2 tsp
freshly ground pepper
1 Tbsp
canola oil
shallot, thinly sliced
1/2 c
white wine
1/3 c
reduced-fat sour cream
1 Tbsp
fresh tarragon, chopped or 1 tsp dried
2 tsp
lemon juice
2/3 c
gruyere cheese, shredded

Directions Step-By-Step

Place a steamer basket in a large saucepan and add 1 inch of water. Bring to a boil, cover and steam for 3 minutes. Uncover, remove from heat and set aside.
Whisk broth and 2 tsp. flour in a small bowl until smooth. Set aside. Place the remaining 1/4 cup of flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown - 3-4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat 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. Saute until chicken is cooked through. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Scandinavian
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy