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Chicken & Asparagus with Melted Gruyere

May/June 2007

Your rating: None Average: 4 (99 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

09/23/2010
Anonymous

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.

Comments
09/23/2010
Anonymous

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!

Comments
08/18/2010
Anonymous

YUMMY!!!!!

Comments
04/20/2010
Anonymous

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.

Comments
01/24/2010
Anonymous

I couldn't get enought of the sauce. It was fabulous! I will make this again and again.

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