Categories: Chicken, Main Dish
Ingredients
- 8 oz asparagus, trimmed and cut into 1-inch pieces
- 2/3 cup reduced sodium chicken broth
- 4 boneless skinless chicken breast, trimmed
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbs canola oil
- 1 shallot thinly sliced
- 1/2 cup white wine
- 1/3 cup reduced fat sour cream
- 1 tbs chopped fresh tarragon, or 1 tsp dried
- 2 tsp lemon juice
- 2/3 cup shredded Gruyere cheese
Directions
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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 heat and set aside.
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Whisk broth and 2tsp flour in a small bowl until smooth. Set aside.
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Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in flour, shaking off any excess.
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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.
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Add shallot, wine, and 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 cheese is melted, about 2 minutes.