Chicken and Asparagus, Savoyarde-Style

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..


  • 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

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