• 4servings
  • 35minutes
  • 306calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) asparagus

  2. 2/3 cup(s) reduced-sodium chicken broth

  3. 2 cup(s) all-purpose flour

  4. 4 boneless, skinless chicken breasts

  5. 1/4 teaspoon(s) salt

  6. 1/2 teaspoon(s) freshly ground pepper

  7. 1 tablespoon(s) canola oil

  8. 1 shallot , minced

  9. 1/2 cup(s) white wine

  10. 1/3 cup(s) reduced-fat sour cream

  11. 1 tablespoon(s) chopped fresh tarragon

  12. 2 teaspoon(s) lemon juice

  13. 2/3 cup(s) shredded Gruyere cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

  3. 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.

  4. 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.

  5. 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.


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