Chicken and Asparagus in a Mustard-Tarragon Sauce

Submitted by KLBoyle

"A delicious and savory meal that is incredibly simple to prepare."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 4 chicken breasts, cut into pieces
• 1 lb asparagus, cut into 1 in. pieces
• 1⁄4 cup flour
• 1⁄3 cup shallot, minced
• 1 cup chicken broth
• 1⁄3 cup dry white wine
• 1⁄3 cup sour cream
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh tarragon or 3/4 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons oil

directions

1. Heat 1 tbs. oil in large skillet over med-high heat.
2. Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
3. Add 1 tbs. oil to skillet. Add shallots and cook until softened.
4. Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
5. Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
6. In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
7. Stir in asparagus and it's liquid and season with salt and pepper to taste.
8. Serve over white rice.

Reviews

[Paris D]

My husband really liked this. I didn't.

 

[breezermom]

This was good, with the unique taste of tarragon (which I love!) But next time I think I will add some garlic and some baby portabello mushrooms to this. I'll probably increase the sauce a little to compensate for the added vegetable. Made this for Please Review My Recipe Tag.

 

[simplemom]

What an amazing recipe!! I modified this recipe for "Make It Healthier" game tag. I used "College Inn" Light and Fat free 50% less sodium chicken broth, and I used fat free sour cream. In step #5 I wilted in 2 cups of spinach. The tarragon in this recipe is critical! I will be making this again.