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Ingredients
1 Pound Asparagus -- trimmed
Salt -- to taste
3 Tablespoons Olive Oil
1 Small Shallot -- finely chopped
4 Each Chicken Breasts -- halved
1/2 Teaspoon Tarragon
Pepper -- to taste
1/2 Cup White Wine
1/2 Cup Half And Half
1/2 Pound Spinach -- finely chopped
1/4 Cup Parsley -- finely chopped
1/4 Cup Chervil -- finely chopped
Directions
Cook asparagus in steamer. Heat oil in a dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon and season with salt and pepper. Saute chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat. Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add half and half,simmer for 2 minutes and remove from heat. Place chicken on the plate, put asparagus on chicken, spoon sauce over chicken and serve.
Recipe submitted by Jim Catanich
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