Melted Gruyere Chicken and Asparagus

In an attempt to eat more healthy and try new things, I've been experimenting with meals.  Unfortunately Stephen is a hard one to please.  Tonight I found something in this low fat/low sodium meal that we both enjoyed!  It had a great sharp flavor with the sour cream/lemon/white wine/cheese combination and the Asparagus just topped it all off.  For those of you who do not/think you do not like Asparagus this receipt might just be what you need to really enjoy the vegetable in a non threatening way. Out of five Stephen gives it four stars.  He says it needs more salt, but then that would defeat the purpose of a low sodium meal ;)

 

• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2/3 cup reduced-sodium chicken broth
• 2 teaspoons plus 1/4 cup all-purpose flour, divided
• 2 boneless, skinless chicken breasts cut in half
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground 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 Gruyere cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. 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 any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. 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 chicken 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.