Breast Of Chicken Argenteuil Recipe

• 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

1. 1.
2. Wipe chicken breasts with damp paper towels.
3. 2.
4. In large skillet, combine wine, tarragon, and salt.
5. Add in chicken breasts.
6. Bring to boiling; reduce heat, and simmer, uncovered, 10 min, turning once.
7. 3.
8. Remove chicken breasts and liquid to shallow dish.
9. Chill, covered, 2 hrs till chilled.
10. 4.
11. Meanwhile, cook asparagus according to package directions; drain.
12. Chill, covered, till needed.
13. 5.
14. Make sauce: in small bowl, combine mayonnaise and lowfat sour cream; mix well.
15. 6.
16. To assemble: remove chicken breasts from liquid; reserve liquid.
17. 7.
18. Spread thick layer of sauce on each breast.
19. Arrange on platter, overlapping.
20. Decorate with sliced radishes.
21. 8.
22. Add in reserved cooking liquid to rest of sauce; mix well.
23. Arrange asparagus spears on platter.
24. Pass sauce.
25. Makes 6 to 8 servings.

chicken breasts, white wine, tarragon, salt, frzn asparagus spears

Taken from cookeatshare.com/recipes/breast-of-chicken-argenteuil-36395 (may not work)