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.
22 Reviews for Chicken & Asparagus with Melted Gruyere
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.
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!!