Chicken & Asparagus With Melted Gruyere

Lovely and delicious! Pair with orzo, couscous or brown rice with sliced tomato & purple onions. EatingWell Magazine, 06/07.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  ounces asparagus, trimmed and cut into 1-inch pieces
• 2⁄3 cup  organic reduced-sodium chicken broth
• 2  teaspoons all-purpose flour, divided
• 1⁄4 cup all-purpose flour, divided
• 4  boneless skinless chicken breasts (1-1 1/4 lbs)
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black 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 gruyere cheese

Directions

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
2. Add asparagus; cover and steam 3 minutes,.
3. Uncover; remove from the heat and set aside.
4. Whisk broth and 2 teaspoons flour in a small bowl until smooth.
5. Set aside.
6. Place the remaining 1/4 cup flour in a shallow dish.
7. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.
8. Heat oil in a large skillet over medium heat.
9. Add the chicken and cook until golden brown 3-4 minutes per side, adjusting heat as needed to prevent scorching.
10. Transfer to a plate and cover to keep warm.
11. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring until thickened, about 2 minutes.
12. Reduce heat to medium-low stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined.
13. Return the chiken to the pan and turn to coat with the sauce.
14. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.