Chicken & Asparagus with Mustard-Tarragon Sauce
Nutrition
Calories: 546 kcalCarbohydrates: 88 gProtein: 24 gFat: 21 gSaturated Fat: 12 gCholesterol: 30 mgSodium: 277 mgFiber: 7 gSugar: 7 gVitamin A: 3.7 IUCalcium: 73 mgIron: 14 mg
Ingredients
- 2 cups long-grain white rice cooked
- 1/4 cup all-purpose flour
- 1 pinch salt
- 1 pinch ground black pepper
- 1-1/2 lbs boneless and skinless chicken breast cut into strips 2 inches long and 1/2 inch wide
- 2 tbsp vegetable oil
- 1/3 cup finely chopped shallots or scallions white parts only
- 1 lb medium asparagus spears trimmed and cut into 1-inch lengths
- 1 cup chicken stock
- 1/3 cup dry vermouth or white wine
- 1/3 cup sour cream
- 2 tbsp Dijon mustard
- 2 teaspoons chopped fresh tarragon or 3/4 tsp dried tarragon
Instructions
- 1. In a medium bowl or plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss the chicken in the flour, shaking off the excess. In a large (12-inch) nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Add the chicken to the skillet. Cook, turning occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate and set aside.
- 2. Add the remaining 1 tbsp oil to the skillet. Add the shallots and stir until softened, about 30 seconds. Add the asparagus and 1/2 cup of the broth. Increase the heat to high. Cover and cook until just tender, about 3 minutes. Transfer the asparagus with the cooking liquid to a bowl and set aside.
- 3. Return the chicken strips to the skillet. Add the remaining 1/2 cup of the broth and the vermouth and bring to a simmer. Reduce the heat to medium-low and cook for 2 minutes. Remove the skillet from the heat.
- 4. In a small bowl, stir together the sour cream, mustard, and tarragon. Stir into the skillet. Return to the heat and cook until just heated through, but not boiling, about 1 minute. Stir in the asparagus and its liquid. Season with salt and pepper to taste.
- 5. Spoon the rice into individual soup bowls. Top with the chicken, asparagus, and sauce and serve immediately.