Ingredients

Instructions

  1. Heat 1 tbs. oil in large skillet over med-high heat.
  2. Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
  3. Add 1 tbs. oil to skillet. Add shallots and cook until softened.
  4. Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
  5. Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
  6. In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
  7. Stir in asparagus and it's liquid and season with salt and pepper to taste.
  8. Serve over white rice.