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.
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!
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!!
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.