chicken & asparagus with melted gruyere

Name: Chicken & Asparagus with Melted Gruyere
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 8 ounce(s) asparagus, trimmed and cut into 1-inch pieces; 2/3 cup(s) reduced-sodium chicken broth; 2 teaspoon(s) all-purpose flour; 1/4 cup(s) all-purpose flour; 4 - boneless, skinless chicken breasts (1 1/4 - 1 1/2 pounds), trimmed; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground pepper; 1 tablespoon(s) canola oil; 1 - shallot, thinly sliced; 1/2 cup(s) white wine; 1/3 cup(s) reduced-fat sour cream; 1 tablespoon(s) fresh tarragon, chopped or 1 tsp dried; 2 teaspoon(s) lemon juice; 2/3 cup(s) gruyere cheese, shredded

(4 RATINGS)

22 Pinches 1 Photo

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jul 26, 2015

This recipe had me at the word "gruyere" : ) A great company-worthy dinner. Recipe from Eating Well Magazine

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make chicken & asparagus with melted gruyere

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes