Hey, you asked for more! This is a favorite of my mom’s, so I had to include it!

　　

Ingredients

4 servings

　　

Swap

1/2 cup heavy cream for the sour cream

　　

Add

1 more tablespoon EVOO

　　3 shallots, finely chopped

　　1 tablespoon all-purpose flour

　　3 tablespoons fresh tarragon, chopped (from 4 sprigs)

　　1 pound asparagus, trimmed

　　

Step 1

Prepare the chicken just as for the master recipe, #293. Once the chicken has been cooked and removed from the pan, add the extra tablespoon of EVOO and the chopped shallots. Cook the shallots for about 2 minutes, stirring occasionally. Add the flour and cook for a minute more. Add the stock and mustard and thicken, then add the cream and tarragon. Bring an inch of water to a boil in a sauce pot. Steam the asparagus just until tender, 3 or 4 minutes.

　　

Step 2

Slice the chicken and layer it with the asparagus. Serve the sauce over the chicken and asparagus and pass some crusty bread.

　　Rachael Ray 365: No Repeats