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Chicken & Asparagus with Melted Gruyere

May/June 2007

Your rating: None Average: 4 (109 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 3 years 24 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 4 years 1 week 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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