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Ingredients
- 4 whole chicken breasts, halved, skinned and boned (about 2 lb.)
- 2 c. dry white wine
- 1/2 teaspoon dry tarragon leaves
- 1 teaspoon salt
- 2 (10 ounce.) pkg. frzn asparagus spears
Directions
- 1. Wipe chicken breasts with damp paper towels.
- 2. In large skillet, combine wine, tarragon, and salt. Add in chicken breasts. Bring to boiling; reduce heat, and simmer, uncovered, 10 min, turning once.
- 3. Remove chicken breasts and liquid to shallow dish. Chill, covered, 2 hrs till chilled.
- 4. Meanwhile, cook asparagus according to package directions; drain. Chill, covered, till needed.
- 5. Make sauce: in small bowl, combine mayonnaise and lowfat sour cream; mix well.
- 6. To assemble: remove chicken breasts from liquid; reserve liquid.
- 7. Spread thick layer of sauce on each breast. Arrange on platter, overlapping. Decorate with sliced radishes.
- 8. Add in reserved cooking liquid to rest of sauce; mix well. Arrange asparagus spears on platter. Pass sauce. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 117 | 33% |
| Total Fat 12.97g | 16% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 677mg | 28% |
| Potassium 577mg | 16% |
| Total Carbs 6.16g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.34g | 2% |
| Protein 30.78g | 49% |
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