Chicken & Asparagus with Melted Gruyere

May/June 2007

Your rating: None Average: 4 (92 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.

"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

21 Reviews for Chicken & Asparagus with Melted Gruyere

Nice meal

I've made this recipe twice now. Each time I've replaced the gruyere with swiss, as I haven't yet acquired the taste for strong and/or pungent cheeses.

The first I made it I followed the recipe exactly and was able to feed four people with it. The second time, I only split one chicken breast for a personal meal and leftovers, but kept most the other ingredients at their existing measurements. This time around I forgot to add the white wine, but I added poultry seasoning to the chicken breasts before flouring and to the pan near the end of the final simmer. This added a nice savoriness to the dish, which perhaps made it so that I did not miss the wine, but is also perhaps a solution to those of us who aren't using stronger cheeses.

Lovely recipe.

Flavorful, simple, fast, inexpensive

Really Good

Quick and delicious

Ive been making this quite regularly, i think it tastes really great and indulgent, particularly since its a low cal dinner. I dont dredge the chicken in flour, and i use white cheddar as gruyere is a little strong for my SO. He happens to like this dish too and he's a very fussy eater!

Quick, easy, tasty
Loved this!!! Very Delicious!!

We did exchange the cheese for Emmen Swiss block cheese, which is much cheaper and it still turned out so delicious!! We would def make this again and share it with others!! Thank you for your great recipe!!

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)


Anonymous wrote 2 years 3 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 32 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.

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