... Gruyere Cheese

The other night a dear friend, Suzie, came over for a visit. We cooked and talked and had a great time. I was so encouraged by her energy, compassion, and honesty. And... by the Gruyere Cheese. I love cheese and this was no exception. Smooth, deep, woody. Mmm. Here is the recipe that we made.

Chicken & Asparagus with Gruyere

bunch of asparagus
2/3 cup chicken broth
2 tsp + 1/4 cup flour, divided
4 chicken breasts
1/4 tsp salt
1 tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup sour cream
1 tbs chopped fresh tarragon
2 tsp lemon juice
2/3 cup shredded Gruyere
brown rice

1. Prepare brown rice.
2. Steam asparagus for 3 minutes. Uncover and set aside.
3. Whisk broth and 2 tsp flour in a bowl.
4. Sprinkle chicken with salt and dredge in flour. Cook in skillet with oil until golden brown and cooked through. Transfer to foil tented plate.
5. Add shallot, wine, and broth to pan. Stir until thickened. Lower heat and add sour cream, tarragon, lemon juice, asparagus, and chicken. Sprinkle cheese and heat through.