↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 tbsp canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 tbsp chopped fresh tarragon
2 tsp lemon juice
2/3 cup shredded Gruyere cheese
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.
Whisk broth and 2 tsp flour in a small bowl until smooth. Set aside.
Place the remaining 1/4 cup 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 to 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, 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 minutes. Serves 4
view more member recipes
CHICKEN & ASPARAGUS WITH MELTED GRUYERE
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 tbsp canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 tbsp chopped fresh tarragon
2 tsp lemon juice
2/3 cup shredded Gruyere cheese
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.
Whisk broth and 2 tsp flour in a small bowl until smooth. Set aside.
Place the remaining 1/4 cup 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 to 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, 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 minutes. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken & Asparagus With Melted Gruyere
by sgre52160
8 oz asparagus, trimmed and cut into 1-inch pieces 2/3 cup reduced-sodium chicken broth 2 tsp plus 1/4 cup all-purpose flour, divided 4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
by sgre52160
8 oz asparagus, trimmed and cut into 1-inch pieces 2/3 cup reduced-sodium chicken broth 2 tsp plus 1/4 cup all-purpose flour, divided 4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
Asparagus Gruyere Tart
by sgre52160
Flour, for work surface 1 sheet frozen puff pastry, thaw it according to package instructions 5 1/2 oz (2 cups) Gruyere cheese, shredded (Emmentaler or Fontina cheese can be substituted for the Gruy
by sgre52160
Flour, for work surface 1 sheet frozen puff pastry, thaw it according to package instructions 5 1/2 oz (2 cups) Gruyere cheese, shredded (Emmentaler or Fontina cheese can be substituted for the Gruy
Ham, Asparagus, And Gruyere Quiche
by sgre52160
3 ounces (about 1 cup) old fashioned rolled oats 3 ounces (about 2/3 cup) white whole wheat flour 1/4 teaspoon salt 4 ounces (1 stick) cold, unsalted butter, cut into pieces 2 ounces (1/4 cup) c
by sgre52160
3 ounces (about 1 cup) old fashioned rolled oats 3 ounces (about 2/3 cup) white whole wheat flour 1/4 teaspoon salt 4 ounces (1 stick) cold, unsalted butter, cut into pieces 2 ounces (1/4 cup) c
Mushroom, Asparagus, Gruyere & Egg Casserole
by sgre52160
8 large eggs 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces 3-4 oz (about 1/2 cup) sliced mushrooms 3 oz grated Gruyere, divided 1 medium sha
by sgre52160
8 large eggs 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces 3-4 oz (about 1/2 cup) sliced mushrooms 3 oz grated Gruyere, divided 1 medium sha
Asparagus, Mushroom And Gruyere Strudel
by sgre52160
3/4 lb asparagus, cut into 6 inch spears 1 tsp salt 7 tbsp butter 1 lb mushrooms, thinly sliced 2 tsp lemon juice 1/2 cup walnuts, toasted and finely chopped 2 tbsp dried bread crumbs 12 sheets
by sgre52160
3/4 lb asparagus, cut into 6 inch spears 1 tsp salt 7 tbsp butter 1 lb mushrooms, thinly sliced 2 tsp lemon juice 1/2 cup walnuts, toasted and finely chopped 2 tbsp dried bread crumbs 12 sheets
view more member recipes
related CDKitchen recipes
Asparagus Soup
Cream of Asparagus Soup
Slow Cooked Asparagus
Asparagus And Chicken Risotto
Almond Asparagus
Fontina And Gruyere Cheese Fondue
Gruyere Cheese Sauce
Rosemary Chicken with Garlic Mashed Potatoes and Asparagus in Lemon Tarragon Butter
Easy Asparagus Soup
Gourmet Scalloped Potatoes