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Chicken & Asparagus with Melted Gruyere

May/June 2007

Your rating: None Average: 4 (96 votes)

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.



READER'S COMMENT:
"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. "
Chicken & Asparagus with Melted Gruyere

22 Reviews for Chicken & Asparagus with Melted Gruyere

01/28/2012
Anonymous
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.

Quick, Flavorful
Comments (2)

12 comments

Anonymous wrote 2 years 20 weeks ago

I also cooked my chicken

I also cooked my chicken longer. I think it may depend on how big and thick the chicken breasts are.

Anonymous wrote 2 years 49 weeks ago

Please note in the Tips that

Please note in the Tips that if you take out the tender of the chicken breast, it makes it thinner. Also a whole half of a breast is way more than 4 oz. you needed to check your portions smaller and that would make 8 minutes about right. It was a great recipe.

04/16/2011
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!

Easy, Light
Comments
04/06/2011
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.

Easy to make
Comments
03/08/2011
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!

Comments
03/01/2011
Delicious!

The only thing I changed in the recipe was I doubled the asparagus. Followed everything else to the "T". Delicious!

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