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. Source: EatingWell Magazine, May/June 2007

EatingWell Test Kitchen
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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; 14.5 g total fat; 5.9 g saturated fat; 90 mg cholesterol; 445 mg sodium. 380 mg potassium; 6.8 g carbohydrates; 0.8 g fiber; 1 g sugar; 30.6 g protein; 612 IU vitamin a iu; 4 mg vitamin c; 52 mcg folate; 229 mg calcium; 1 mg iron; 40 mg magnesium;

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: 1 stars
01/30/2015
Bland! Read More
Rating: 5 stars
10/15/2014
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 Read More
Rating: 4 stars
04/29/2013
Really Good Read More
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Rating: 5 stars
04/11/2013
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 Read More
Rating: 5 stars
01/01/2013
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! Read More
Rating: 4 stars
01/28/2012
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 Read More
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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
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
10/30/2011
We made this last night and quite enjoyed it. Instead of using shallots we used onion. Did not have gruyere cheese so used smoked gouda and ti gave the dish another depth of flavor. Added more lemon juice than specified along with lemon zest as we love anything lemony. We are always looking for new chicken recipes which don't add tons of fat. This felt indulgent while being still being pretty healthy. This recipe seems pretty versatile. We used asparagus as it is on sale this week but won't be using it when it is expensive. Muschrooms and artichoke hearts seem like they would work well in place of asparagus. dottie Read More
Rating: 5 stars
10/30/2011
My family thought this was just average. A little bland for us. Probably won't add this to my permanent recipe file.:) Sharon Little Rock AR Read More
Rating: 5 stars
10/30/2011
This dish tasted wonderful. I did everything as specified except I used garlic instead of shallots. It was nice enough for a dinner party or just a dinner at home. Anonymous Sterling VA Read More
Rating: 5 stars
10/30/2011
Excellent dish very flavorous and best of all sooo light! We used olive oil extra Shallots Prosecco Wine Whole Wheat Flour as ingredients when served we sprinkle a very little bit of Oregano so wake all the flavours... Delicioso! 5 Stars! Gustavo R. HOUSTON Tx Read More
Rating: 5 stars
10/30/2011
My family LOVED this recipe. I used Olive Oil instead of Canola and Whole Wheat Pastry Flour. Yum! We ran out of sauce though so I had to make another batch. I'll probably make twice as much sauce next time. One thing though I didn't realize the calories were so high (Thanks Ellen!); however I did wonder how this recipe could have such a low calorie count. I wonder if the wine reduction is also a reduction in calories??? Read More
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: 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
Rating: 5 stars
10/30/2011
YUMMY!!!!! 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
Rating: 5 stars
10/29/2011
We thought this was wonderfully flavorful not bland at all. Didn't have gruyere on hand so we used some good quality gorgonzola which added a great flavor and looked beautiful on the plate! Read More
Rating: 5 stars
10/29/2011
Delicious! The only thing I changed in the recipe was I doubled the asparagus. Followed everything else to the "T". Delicious! Read More
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: 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
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