Recipes

CHICKEN AND ASPARAGUS TOSS
  • Ingredients
  • 2 shallots
  • 1 pound asparagus
  • 3 sprigs fresh tarragon
  • 1-1/2 pound boneless skinless chicken breasts
  • 1/4 cup flour
  • 2 tablespoons vegetable oil, divided use
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1/3 cup sour cream
  • 2 tablespoons Dijon mustard
Directions
  1. Finely chop shallots
  2. Trim asparagus ends and cut on a diagonal into 1-inch lengths
  3. Remove leaves from tarragon and mince
  4. Trim chicken and cut into Batonnet strips
  5. Season chicken with salt and pepper and toss in flour. Heat 1 tablespoon oil in a wok or large skillet over medium high heat
  6. Toss chicken until browned, about 5 minutes
  7. Remove to a bowl
  8. Add remaining oil and shallots
  9. Cook briefly and then add the asparagus and 1/2 cup broth
  10. Boil asparagus about 3 minutes
  11. Remove to another bowl
  12. Return chicken to pan; add remaining broth and wine. Simmer for 2 to 3 minutes
  13. In a small bowl whisk the sour cream, mustard and tarragon
  14. Stir into chicken and heat through, but do not boil
  15. Stir in asparagus and season to taste
  16. Serve immediately.


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