Hey, you asked for more! This is a favorite of my mom’s, so I had to include it!
Recipe information
Yield
4 servings
Ingredients
Swap
1/2 cup heavy cream for the sour cream
Add
1 more tablespoon EVOO
3 shallots, finely chopped
1 tablespoon all-purpose flour
3 tablespoons fresh tarragon, chopped (from 4 sprigs)
1 pound asparagus, trimmed
Preparation
Step 1
Prepare the chicken just as for the master recipe, #293. Once the chicken has been cooked and removed from the pan, add the extra tablespoon of EVOO and the chopped shallots. Cook the shallots for about 2 minutes, stirring occasionally. Add the flour and cook for a minute more. Add the stock and mustard and thicken, then add the cream and tarragon. Bring an inch of water to a boil in a sauce pot. Steam the asparagus just until tender, 3 or 4 minutes.
Step 2
Slice the chicken and layer it with the asparagus. Serve the sauce over the chicken and asparagus and pass some crusty bread.
