For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyère cheese. Tarragon and lemon add a delicious light flavor that is perfect with asparagus.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk broth and 2 teaspoons 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.

Tips

Note: It can be difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the chicken tender--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition Facts

304 calories; protein 30.6g 61% DV; carbohydrates 6.8g 2% DV; dietary fiber 0.8g 3% DV; sugars 1.1g; fat 14.5g 22% DV; saturated fat 5.9g 30% DV; cholesterol 90.3mg 30% DV; vitamin a iu 612.3IU 12% DV; vitamin c 3.9mg 7% DV; folate 52.3mcg 13% DV; calcium 229mg 23% DV; iron 1.4mg 8% DV; magnesium 39.8mg 14% DV; potassium 379.9mg 11% DV; sodium 444.8mg 18% DV; thiamin 0.1mg 14% DV.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/29/2011
Rich and Delicious!! Great recipe! Definitely a keeper. I doubled the sauce recipe which turned out beautifully. Serve the chicken and sauce over brown rice and you've got a delicious meal! Read More
Rating: 5 stars
10/30/2011
This was a delicious meal. The sauce is excellent and you could easily make it without the cheese and it would be equally as good. I made twice the asparagus and there was plenty of sauce Susan Nashville TN Read More
Rating: 5 stars
10/29/2011
This was excellent! Used a good quality gorgonzola instead of gruyere which made the chicken breast look beautiful on the plate and gave it a wonderful flavor. Read More
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Rating: 5 stars
10/30/2011
I couldn't get enought of the sauce. It was fabulous! I will make this again and again. Read More
Rating: 4 stars
10/29/2011
Lite & Lovely My husband and I loved this! It was a nice light supper for a warm day. The only reason it didn't get 5 stars is that I think it could've used just a little more something in the spice section but still a keeper! Pros: Easy Light Read More
Rating: 5 stars
10/30/2011
This was very delicious. I will definitely be making this often. I doubled the asparagus and substituted olive oil for the canola. I calculated the calories on caloriecount.about.com and they totaled over 450 per serving. Way more than the 306 shown here. Just FYI. Ellen Oak Park IL Read More
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Rating: 4 stars
10/29/2011
Decadent and healthy! this actually does taste very decadent! I did use full fat sour cream (its all I had) so I'm sure that impacted it. I was a little nervous because I'm not a huge licorice fan (and fresh uncooked tarragon has a licorice taste) but it really melted right into the dish. Very subtle flavor. And I was also worried because Gruyere is pretty strong but it too mellowed out when melted and blended well with the other flavors. YUM. I also made it for just two (cutting the recipe in half) and served it with brown rice. Plenty of sauce in my opinion. Pros: Easy to make Cons: Needs a lot of dishes Read More
Rating: 4 stars
04/29/2013
Really Good Read More
Rating: 5 stars
10/30/2011
We thought it was a little bland--needed some salt at the end to wake up the flavors. And I would make twice as much sauce next time--it didn't last through the leftovers. Read More