Asparagus Chicken Sauté

Ingredients:
2 Tbsp all-purpose flour
½ tsp salt
½ tsp pepper
1 lb boneless, skinless chicken breast (four 4 oz pieces)
2 tsp olive oil
1 1/3 oz pine nuts (about 4 tsp)
1 lb asparagus, thin
2 medium shallots, chopped
2 garlic cloves, minced
2 Tbsp fresh tarragon, chopped
1 cup fat-free chicken broth
pepper, to taste

Instructions:
Preheat oven to 400º.  In a shallow dish, mix together flour, salt, and pepper.  Dredge chicken in flour mixture, coating both sides and patting off any excess.  Then, in a large skillet, warm oil over medium-high heat.  Add coated chicken and sauté on both sides until nicely browned.  Transfer chicken to a baking sheet and place in oven until cooked through, about 8 minutes.

While chicken is baking, make asparagus with the pine nut topping.  Reduce heat under the skillet to medium and add pine nuts.  Sauté nuts until golden brown, about 2 minutes.  Add asparagus, shallots, and garlic.  Sauté until tender, about 4 minutes.  Remove nuts and vegetables from skillet and set aside.  Add tarragon and chicken broth to the skillet and boil until broth is reduced by half.  Return vegetables to the skillet, season with pepper to taste and stir to heat.

Divide asparagus mixture into four equal servings.  Place each breast on a plate and top with asparagus mixture.  Serve immediately.

Special Information:
I don't often have fresh herbs in my frig, so I've been known to use dried.  Just cut the amount called for in half or season to taste.  I'm also not a huge fan of tarragon, so I make this recipe with basil and my family loves it. 

For a southwestern flavor, add ½ teaspoon of chili powder and ½ teaspoon of cumin to the flour mixture, use green onions instead of shallots, and replace the tarragon with fresh cilantro.  YUM!