Chicken and Asparagus with Creamy Mustard Tarragon Sauce

ingredients

1 lb. asparagus, trimmed
1 Tbsp. water

1 tbsp olive oil
1 lb. chicken breasts (can be skin-on, bone-in or skinless, boneless)
Salt and freshly ground black pepper, to taste

1/2 small onion, finely diced
2 cloves garlic, finely minced
1/2 cup dry white wine
1 cup chicken broth, low-sodium or regular
1-2 Tbsp. dijon-style mustard
1/4 -1/2 cup regular or low/non-fat sour cream, depending on how creamy you like it (I prefer the lesser amount myself)
2 Tbsp. chopped fresh tarragon
Fresh lemon, cut into 4 wedges

method

In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper and add to pan in a single layer. Brown lightly on both sides, for about 2 minutes each, lower heat and cook chicken through (Time will vary, depending on type of chicken used. Cutting boneless breasts in half will speed cooking time). Transfer chicken to a platter and cover to keep warm.

Lower heat to medium and add onion to same pan. Cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute.

Add wine to pan and cook until almost evaporated, then add chicken broth, cooking until reduced by half, about 5 to 8 minutes.

While sauce is reducing, in a microwave-safe plate or bowl, place asparagus with about 1 Tbsp. of water, covering loosely with plastic wrap. Microwave on high until just tender, about 2 to 3 minutes. Set aside.

Returning to sauce, once reduced, whisk in mustard, sour cream and 1 Tbsp. of tarragon, stirring until sauce is smooth. Cook about 1 minute so sauce thickens. Adjust seasoning if desired. Add chicken on top of sauce until re- warmed.

Re-heat asparagus if necessary with a few seconds in the microwave. Drain and arrange some spears of warm asparagus onto each plate. Place warmed chicken onto plate next to asapargus. Spoon sauce over the chicken and across the middle of the asparagus. Sprinkle with remaining tarragon and serve with a wedge of lemon on the side for squeezing over dish.

Makes 4 servings.