42: Chicken & Asparagus / Lemon Tarragon Sauce / Basil Infused Couscous

Describe this meal in four words: Simple, elegant, delicious, and light. I’m not the biggest fan of chicken, but the chicken comes out tantalizingly moist. The basil infused couscous comes out pretty strong, but adds a nice herbaceous element to the dish. The white wine sauce proudly exhibits lemon and tarragon in a manner that pairs well with shallots and asparagus.  I don’t think the gruyere adds much to this because it was plenty delicious before I remembered to top it with cheese – your choice. Don’t you love freedom? This is my attempt to will spring to come sooner.

Drink with a French chardonnay.

Ingredients and Directions:

For chicken and sauce-

2 chicken breasts, about one pound

1 cup asparagus, cut in one inch pieces

2/3 cup chicken broth

1 shallot, thinly sliced

1/3 cup sour cream

1/2 cup shredded gruyere (optional)

Flour

2 tablespoons olive oil

Juice of 1/2 a lemon

1 tablespoon fresh tarragon, chopped

Garlic powder

Salt and pepper

For couscous-

1.5 cups pearl couscous

1.5 cups water

2 tablespoons basil powder

1 tablespoon onion powder

1 tablespoon olive oil

Pinch of salt and pepper

Lightly cover chicken breasts in salt, pepper, and garlic powder. Dredge each breast through flour, shaking off excess.

Boil one inch of water in a small pot. Add asparagus, cover, and steam for three minutes. Drain, set aside. While waiting for water to boil, whisk chicken broth and a good pinch of flour in a small bowl until smooth, set aside.

Heat oil in large saucepan for chicken over medium heat as well as boil all the ingredients for the couscous. Add chicken to pan, cooking each side until browned, about 4-5 minutes on each side. Reduce couscous to medium and simmer uncovered for about 6 minutes, stirring occasionally. Remove chicken from pan when done, cover and keep warm. Remove couscous from heat, cover, and keep warm until ready to serve.

Now add shallots, wine, and broth mixture to the pan that had the chicken. Cook on medium heat for 2 minutes. Stir in sour cream, tarragon, and lemon juice. Add chicken back to the pan, turning to coat in sauce, cover and cook on medium low heat for 4-5 minutes. Spoon sauce over chicken on a plate with a slotted spoon. Garnish with cheese if you like.

Enjoy!