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Ingredients

• 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
• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed
• 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 Gruyère cheese

Description

Eating Well