Chicken And Asparagus With Creamy Dijon Sauce

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Washington Post


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1 pound asparagus, trimmed and cut into 2-inch lengths

1 tablespoon water

1 tablespoon olive oil

1 pound boneless, skinless chicken cutlets or breast halves, cut in half lengthwise


Freshly ground black pepper

1/2 small onion, finely diced

2 cloves garlic, finely minced

1/2 cup dry white wine

1 cup chicken broth, low-sodium or regular

2 tablespoons Dijon-style mustard

1/2 cup low-fat (not nonfat) sour cream

2 tablespoons finely chopped tarragon

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