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Chicken & Asparagus with Melted Gruyere

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
This sauce does double duty, delivering tons of flavor and healthy asparagus at the same time. Make it a meal: Serve alongside brown rice and a green salad.
8 ounces  asparagus, trimmed and cut into 1-inch pieces
2/3 cup  reduced-sodium chicken broth
2 teaspoons plus 1/4 cup   all-purpose flour, divided
4   boneless, skinless chicken breasts (1-11/4 pounds), trimmed
1/4 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1 tablespoon  canola oil
1   shallot, thinly sliced
1/2 cup  white wine
1/3 cup  reduced-fat sour cream
1 tablespoon  chopped fresh tarragon
2 teaspoons  lemon juice
2/3 cup  shredded Gruyère cheese
Chicken & Asparagus with Melted Gruyere Recipe at
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 306
Fat. Total: 15g
Protein: 31g
Carbohydrates, Total: 7g
Fat, Saturated: 6g
Fiber: 1g
Cholesterol: 91mg
Sodium: 298mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Bob Reviewed: 08/16/2011
This is a great recipe. It is very easy and comes out great, The next day all the flavors come together and I think it is actually better tasting. We had it for breakfast.....
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