Chicken and Asparagus 
with creamy Dijon sauce

1 pound asparagus, cut
1 T olive oil
1 pound boneless, skinless chicken breasts, 
  cut in half
salt and pepper
1/2 small onion
2 cloves garlic
1/2 c dry white wine
1 c chicken broth
2 T Dijon
1/2 c low-fat sour cream
2 T chopped fresh tarragon

Microwave asparagus
heat oil, season chicken, add to pan,
brown lightly both sides, about 2 minutes 
per side, remove, keep warm.

cook onion (~5 min), add garlic  (1 min)
add wine and cook til almost gone; add 
broth, reduce by half (~5-8 min); whisk 
in mustar, sour cream, 1 T tarragon 
until smooth; cook about 1 min more to 
thicken; adjust seasoning; add chicken 
and asparagus to re-warm; serve and 
sprinkle remaining taragon.