Chicken & Asparagus With Melted Gruyere

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
• 2 add asparagus; cover and steam 3 minutes,.
• 3 uncover; remove from the heat and set aside.
• 4 whisk broth and 2 teaspoons flour in a small bowl until smooth.
• 5 set aside.
• 6 place the remaining 1/4 cup flour in a shallow dish.
• 7 sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.
• 8 heat oil in a large skillet over medium heat.
• 9 add the chicken and cook until golden brown 3-4 minutes per side, adjusting heat as needed to prevent scorching.
• 10 transfer to a plate and cover to keep warm.
• 11 add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring until thickened, about 2 minutes.
• 12 reduce heat to medium-low stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined.
• 13 return the chiken to the pan and turn to coat with the sauce.
• 14 sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.