|Adventuresome and goood ...
Made in a half-hour
8 ounces of asparagus, trimmed and cut into 1-inch pieces
2/3 cup of reduced-sodium chicken broth
3 boneless, skinless chicken breasts, trimmed
Dash of salt and pepper
1 tablespoon of canola oil
1 onion or shallot, thinly sliced
1/4 cup of white wine or lemon juice
1/3 cup of reduced-fat sour cream
1 tablespoon of chopped fresh tarragon
Salt and pepper to taste
2/3 cup of shredded Gruyère cheese
All-purpose flour, for coating and thickening
Steam the cut asparagus for about 3 minutes. Uncover and remove from the
heat and set aside.
Whisk the broth and 3 tablespoons of flour in a small bowl until smooth. Set
Heat a little oil in a large skillet over medium heat. Sprinkle chicken with salt
and pepper and dredge both sides in flour. Fry the chicken slowly 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.
To the skillet add the onion, wine or lemon juice and the broth mixture, and
cook over medium heat, stirring, until thickened, about 2 minutes. Reduce
the heat to medium-low; stir in the sour cream, tarragon and the asparagus.
Return the chicken to the pan and turn to coat with the sauce. Sprinkle the
grated cheese on top of each piece of chicken, cover and continue cooking
until the cheese is melted, about 2 minutes.
Make it a meal: Serve alongside brown rice and a green salad.
|The Main Courses Chef presents ...
Chicken & Asparagus with Melted Gruyère
at The Fatted Café