Chicken and Asparagus, Savoyarde-Style

Total time: 45 minutes


  • 2 chicken breasts - boneless, skinless, cut in half
  • 2 large shallots, chopped
  • 1 tbs fresh tarragon, minced
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) dry white wine
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
  • 2 tbs Dijon-style mustard
  • 1/2 cup (2oz, 60gr) shredded Gruyère cheese
  • 2 tbs cornstarch dissolved in 3 tbs chicken broth
  • 10 large white asparagus spears (or green)


  • Heat a large pot of water to boiling - as if you were going to cook pasta.
  • If using white asparagus, trim fibrous end and peel from just under the tip to the base.
  • If using green, trim and snap off end.
  • Boil white asparagus for 10 - 15 minutes; green for 6 - 8, in both cases depending on size. Test with a sharp knife.
  • When done, drain and lay in a shallow baking dish, just large enough to hold everything. Set aside.
  • In medium skillet heat oil over medium heat. Add shallot and sauté until tender.
  • Add chicken breasts and sauté until chicken starts to brown.
  • Add white wine, tarragon, cover and reduce heat to low. Simmer for 10 minutes.
  • Remove chicken breasts and arrange on asparagus.
  • Increase heat under skillet to medium-high, add chicken broth and mustard to wine.
  • When simmering stir in cornstarch mixture and cook until thickened.
  • Remove from heat; add yogurt.
  • Spoon sauce over chicken / asparagus, sprinkle with cheese and bake in 400F (200C) for 15 minutes.
  • Remove and serve.