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Wednesday, February 22, 2012

Chicken & Asparagus with Melted Gruyere

Picture taken from ICanCookThat because I put mine into tupperware
 containers for lunches rather than serving it.
There aren't many words needed to describe how great this dish is. It is comfort food minus the carbs, and I can't think of anything better than that. I found this recipe on a food blog I recently started following by a neighboring foodie in Philadelphia, I Can Cook That, and I am pretty impressed with how in tune we are in our cooking styles. I highly recommend checking out her blog for some great recipes!

What I liked so much about this recipe was how customizable it was. I bought mushrooms that I planned on adding (but forgot), and added more lemon juice because I wanted that extra citrusy kick since it is a cream sauce. The recipe below is from the original on I Can Cook That, but I would love to hear what changes you add to make it your own.

Chicken & Asparagus with Melted Gruyere
Serves 2

4 ounces asparagus
1/3 cup chicken broth
2 tablespoons plus 1 tablespoon flour, divided
2 boneless skinless chicken breasts
Salt, to taste
1/4 teaspoon 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 (or 1 teaspoon dried)
2 teaspoons lemon juice
2/3 cup shredded Gruyère cheese (you will have to shred it yourself)

Cook the asparagus in boiling water for 3 minutes (or use a steamer if you have one). Remove asparagus and set aside.
Whisk broth and 1 teaspoon flour in a small bowl until smooth. Set aside.
Place the remaining flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.

  1. Heat oil in a sautee pan over medium heat.
  2. Add chicken and cook for 3 to 4 minutes per side. The chicken should have a nice brown sear on it, but the heat may need to be adjusted to prevent burning.
  3. Remove from heat and cover to keep warm.
  4. Add shallot, wine and the reserved broth mixture to the pan.
  5. Cook over medium heat, until thickened (about 2 minutes) stirring constantly.
  6. Reduce heat to medium-low.
  7. Stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined.
  8. Return the chicken to the pan and coat with the sauce.
  9. Add cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted (about 2 minutes).

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