This elegant and yummy chicken recipe is sprinkled with Gruyere cheese.  Add tarragon and lemon to add a delicious light and refreshing flavor that goes well with asparagus.

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, 4 boneless and skinless chicken breasts (trimmed), 1/4 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 tablespoon canola oil, 1 thinly sliced shallot, 1/3 cup reduced-fat sour cream, 1 tablespoon chopped fresh tarragon, 2 teaspoons lemon juice, 2/3 cup shredded Gruyere cheese

Procedure:

1.  Steam asparagus for 3 minutes and set aside.

2.  In a small bowl, combine broth and 2 teaspoons of flour.

3.  In a shallow dish, sprinkle chicken with salt and pepper and dredge with flour.

4.  Heat oil in a large skillet over medium heat and cook the chicken for 3 to 4 minutes per side until golden brown.  Transfer cooked chicken to a plate and cover to keep warm.

5.  Add shallots and the reserved broth mixture on the same pan.  Cook over medium heat until thick.  Reduce heat to medium low and stir in sour cream, tarragon, lemon juice, and the asparagus.  Return chicken in the pan and turn to coat with the sauce.  Sprinkle cheese on top of chicken and cook for another 2 minutes until cheese melts.