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.
Chicken & Asparagus with Melted Gruyere
From EatingWell: 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.
20 Reviews for Chicken & Asparagus with Melted Gruyere
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!
The only thing I changed in the recipe was I doubled the asparagus. Followed everything else to the "T". Delicious!
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.
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!