Chicken & Asparagus with Melted Gruyere

Chicken & Asparagus with Melted Gruyere

22 Reviews
From: EatingWell Magazine, May/June 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • ⅔ cup reduced-sodium chicken broth
  • 2 teaspoons plus ¼ cup all-purpose flour, divided
  • 4 boneless, skinless chicken breasts, (1¼ to 1½ pounds), trimmed and tenders removed (see Note)
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 1 shallot, thinly sliced
  • ½ cup white wine
  • ⅓ cup reduced-fat sour cream
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 2 teaspoons lemon juice
  • ⅔ cup shredded Gruyère cheese


  • Active

  • Ready In

  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 ¼ 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.
  • 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 information

  • Per serving: 304 calories; 14 g fat(6 g sat); 1 g fiber; 7 g carbohydrates; 31 g protein; 52 mcg folate; 90 mg cholesterol; 1 g sugars; 612 IU vitamin A; 4 mg vitamin C; 229 mg calcium; 1 mg iron; 445 mg sodium; 380 mg potassium
  • Nutrition Bonus: Calcium (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 4 lean meat, ½ fat

Reviews 22

January 30, 2015
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By: EatingWell User
October 15, 2014
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By: EatingWell User
Nice meal I've made this recipe twice now. Each time I've replaced the gruyere with swiss, as I haven't yet acquired the taste for strong and/or pungent cheeses. The first I made it I followed the recipe exactly and was able to feed four people with it. The second time, I only split one chicken breast for a personal meal and leftovers, but kept most the other ingredients at their existing measurements. This time around I forgot to add the white wine, but I added poultry seasoning to the chicken breasts before flouring and to the pan near the end of the final simmer. This added a nice savoriness to the dish, which perhaps made it so that I did not miss the wine, but is also perhaps a solution to those of us who aren't using stronger cheeses. Lovely recipe. Pros: Flavorful, simple, fast, inexpensive
April 29, 2013
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By: EatingWell User
Really Good
April 11, 2013
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By: EatingWell User
Quick and delicious Ive been making this quite regularly, i think it tastes really great and indulgent, particularly since its a low cal dinner. I dont dredge the chicken in flour, and i use white cheddar as gruyere is a little strong for my SO. He happens to like this dish too and he's a very fussy eater! Pros: Quick, easy, tasty Cons: None
January 01, 2013
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By: EatingWell User
Loved this!!! Very Delicious!! We did exchange the cheese for Emmen Swiss block cheese, which is much cheaper and it still turned out so delicious!! We would def make this again and share it with others!! Thank you for your great recipe!! Pros: Healthy! Cons: Took some prep time, but worth it!
January 28, 2012
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By: EatingWell User
Excellent Dish This recipe was fantastic, but I have my doubts about the listed cooking time. I'm do not see how a 4 oz chicken breast can cook thoroughly in only 8 minutes. Either the time listed is incorrect (I cooked mine for closer to 16-20 minutes), or the breasts need to be pounded to about 1/4 before dredging. Both my husband and I loved the recipe, I will make it again. Pros: Quick, Flavorful Cons: Instructions
April 16, 2011
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By: jdcoffer
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
April 06, 2011
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By: arrifel03
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
March 08, 2011
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By: alharris
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!
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