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