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Categories:
chicken broth flour flour chicken breasts salt ground black pepper canola oil shallot white wine sour cream tarragon lemon juice Gruyere cheese
Viewed: 117 - Published at: 7 years agoIngredients
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 23 cup organic reduced-sodium chicken broth
- 2 teaspoons all-purpose flour, divided
- 14 cup all-purpose flour, divided
- 4 boneless skinless chicken breasts (1-1 1/4 lbs)
- 14 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 12 cup white wine
- 13 cup reduced-fat sour cream
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons lemon juice
- 23 cup shredded gruyere cheese
Method
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
- Add asparagus; cover and steam 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 excess flour.
- Heat oil in a large skillet over medium heat.
- Add the chicken and cook until golden brown 3-4 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 chiken 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.
