Chicken And Asparagus In A Mustard-Tarragon Sauce - cooking recipe

Ingredients

4 chicken breasts, cut into pieces
1 lb asparagus, cut into 1 in. pieces
1/4 cup flour
1/3 cup shallot, minced
1 cup chicken broth
1/3 cup dry white wine
1/3 cup sour cream
2 tablespoons Dijon mustard
2 teaspoons fresh tarragon or 3/4 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil

Preparation

Heat 1 tbs. oil in large skillet over med-high heat.
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.
Add 1 tbs. oil to skillet. Add shallots and cook until softened.
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.
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.
In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
Stir in asparagus and it's liquid and season with salt and pepper to taste.
Serve over white rice.