INGREDIENTS
4
Chicken breasts, boneless skinless
8 oz
Asparagus
1
Shallot
1 tbsp
Tarragon, fresh
2/3 cup
Chicken broth, reduced-sodium
2 tsp
Lemon juice
14 tsp
All-purpose flour
1/2 tsp
Pepper, freshly ground
1/4 tsp
Salt
1 tbsp
Canola oil
2/3 cup
Gruyere cheese
1/3 cup
Sour cream, reduced-fat
1/2 cup
White wine