Chicken and Asparagus with Melted Gruyere Recipe

Chicken and Asparagus with Melted Gruyere Recipe

Indulge in a restaurant-worthy dish in the comfort of your own home with this Chicken and Asparagus with Melted Gruyere. This dish is surprisingly simple to prepare, yet bursting with flavor. The combination of juicy chicken, crisp-tender asparagus, and a creamy white wine sauce is divine. Topped with melty Gruyere cheese, this dish is sure to become a new favorite.
This recipe is perfect for busy weeknights. It comes together in under 30 minutes, making it a great option for a quick and easy meal. Plus, it's sure to please everyone at the table.

Ingredients

• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• ⅔ cup reduced-sodium chicken broth
• 2 teaspoons + ¼ cup all-purpose flour, divided
• 4 boneless, skinless chicken breasts (1¼ to 1½ pounds), trimmed and tenders removed
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 shallot, thinly sliced
• ½ cup dry white wine
• ⅓ cup reduced-fat sour cream
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
• 2 teaspoons lemon juice
• ⅔ cup shredded Gruyere cheese

Directions

1. Prep the Asparagus: In a large saucepan, add 1 inch of water and bring to a boil. Place a steamer basket in the pan and add the asparagus. Cover and steam for 3 minutes. Remove from heat and set aside.
2. Cook the Chicken: Whisk together the chicken broth and 2 teaspoons of flour in a small bowl until smooth. Set aside. Dredge the chicken breasts in the remaining ¼ cup of flour, seasoned with salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown. Transfer to a plate and cover to keep warm.
3. Make the Sauce: Add the shallot to the pan and cook for 1 minute, or until softened. Add the white wine and cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Stir in the reserved broth mixture and bring to a simmer. Reduce heat and whisk in the sour cream, tarragon, lemon juice, and cooked asparagus. Return the chicken to the pan and spoon the sauce over the chicken breasts.
4. Melt the Cheese: Sprinkle the Gruyere cheese over the chicken and sauce. Cover the pan and cook for 2 minutes, or until the cheese is melted and bubbly.