Perfect for a savory dinner
4 boneless chicken cutlets, about 1 pound
1 tablespoon oil
1 pound cooked fresh asparagus, in two-inch pieces
1/2 cup diced onion
2 teaspoons minced garlic
1/3 cup dry white wine (can substitute 3 tablespoons white vinegar plus additional water to make up the difference)
1 cup canned chicken broth
3 tablespoons Dijon style mustard
2/3 cup sour cream
1/2 teaspoon dried tarragon
Salt and Pepper to taste
Cook asparagus as desired. Heat oil in a large saute pan over medium-high heat. Season the chicken cutlets with salt and pepper and cook until done. Transfer chicken to a platter; keep warm. Add onions to the pan, lower the heat, and cook until soft and translucent, about five minutes.
Add garlic and cook for another minute. Add the wine or watered-down vinegar to the pan; increase the heat, and boil until the liquid is almost gone. Add broth and allow to boil until it reduces by half. Whisk in the mustard, sour cream and tarragon. Taste and adjust seasonings as needed.
Add the chicken and asparagus to the sauce to heat through. Makes four servings.
Per serving: 9g carbohydrates; 2g fiber; 29g protein; 12g fat (5g saturated); 275 calories