Chicken and Asparagus, Savoyarde-Style; spring walks

Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland.

It often involves a layer of creamy, melted cheese – like Gruyère, which is from Switzerland.

My original recipe, came from one of those recipe cards from the beginning of time and was made with artichoke bottoms.

But it’s asparagus season!

Okay, it’s also artichoke season, but I’m far too lazy to trim and cook 6 or 8 artichokes for their bottoms. In the winter, when I normally make this I use frozen. I can’t do that in the spring.

Besides…. It’s asparagus season!

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Chicken and Asparagus, Savoyarde-Style

Traditionally made with artichoke bottoms, white asparagus is the perfect choice for spring. Use green asparagus if that is what you have – less cooking time and a bit of color..

  • Author: Katie Zeller
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Cuisine: French, American


  • 2 chicken breasts – boneless, skinless, cut in half
  • 2 large shallots, chopped
  • 1 tbs fresh tarragon, minced
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) dry white wine
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
  • 2 tbs Dijon-style mustard
  • 1/2 cup (2oz, 60gr) shredded Gruyère cheese
  • 2 tbs cornstarch dissolved in 3 tbs chicken broth
  • 10 large white asparagus spears (or green)


  • Heat a large pot of water to boiling – as if you were going to cook pasta.
  • If using white asparagus, trim fibrous end and peel from just under the tip to the base.
  • If using green, trim and snap off end.
  • Boil white asparagus for 10 – 15 minutes; green for 6 – 8, in both cases depending on size. Test with a sharp knife.
  • When done, drain and lay in a shallow baking dish, just large enough to hold everything. Set aside.
  • In medium skillet heat oil over medium heat. Add shallot and sauté until tender.
  • Add chicken breasts and sauté until chicken starts to brown.
  • Add white wine, tarragon, cover and reduce heat to low. Simmer for 10 minutes.
  • Remove chicken breasts and arrange on asparagus.
  • Increase heat under skillet to medium-high, add chicken broth and mustard to wine.
  • When simmering stir in cornstarch mixture and cook until thickened.
  • Remove from heat; add yogurt.
  • Spoon sauce over chicken / asparagus, sprinkle with cheese and bake in 400F (200C) for 15 minutes.
  • Remove and serve.


The oven time is just for finishing. The dish can be prepared up to this point ahead of time.  If done earlier, and refrigerated, increase oven time to 30 minutes

Keywords: chicken, asparagus

Chicken and Asparagus, Savoyarde-Style

More spring flowers….

Two weeks ago, on our Thursday walk, we had blooming rapeseed on both sides of the road.

It was like walking through an Impressionist painting.

Well… except for the poles and wires….

At the end of this particular lane there is a little dog that runs to greet us every week.

She runs and jumps and barks for joy until we get to this corner, where we stop to pet her.

When we say good bye, she watches, quietly for awhile, then goes back to her house.

If our walk takes longer than usual, we always blame her…..

5 thoughts on “Chicken and Asparagus, Savoyarde-Style; spring walks”

  1. She’s so cute!

    Unless I shop at Whole Foods or Aldi, neither of which are within an hour of me, I never see fresh artichokes and have never seen frozen so alas, I am forced to use the canned ones. If you cook the chicken a bit longer, can I guess that you could serve this without baking? I’m all about not turning on the oven if I can help it though tonight, we’re having shepard’s pie from the leftover pork loin on Monday. It’s still only in the 50’s here and has been raining and raining. I’m sure you didn’t see it, but the Southfield freeway was so flooded, it came up to the overpass. It’s been very bad. I’m a long way north of that and on a hill so no flooding for us, but we’ve still had a ridiculous amount of rain. While the temp is okay, my grass is squishy and I don’t like working in the yard like that.

    Sorry, didn’t mean to write a book… 😉

    • You have been inundated with snow and rain this spring! And cold. This time of year the only heat I have in the kitchen is the oven ‘-) I cleaned the stove and refuse to light a fire!
      It does not have to be baked – just a way to relax before eating, and to brown the cheese.

  2. I’d use asparagus too! Love artichokes but oh that work. The photos if your walk are so lovely. We walked through so mans rapeseed fields in bloom on one of our trips. Wonderful memories. Cute pup, too!

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