Tarragon Chicken and Asparagus

What you’ll need:

•	4 whole chicken breasts, boned and skinned
•	pepper
•	Ground nutmeg
•	olive oil
•	1 tsp grated lemon peel
•	2 tsp dried tarragon
•	1/2 cup chicken broth
•	1/2 cup dry white wine
•	2 Tbsp lemon juice
•	1/4 cup butter
•	1-1/2 to 2 lb. Asparagus

What to do:

1.	Heat olive oil in a large skillet. Sprinkle chicken with pepper and nutmeg. Brown on both sides. Sprinkle with lemon peel and tarragon. Add broth, wine, and lemon juice. Cover, reduce heat, and simmer for 12 to 15 minutes or until chicken is done.
2.	Cook asparagus in lightly salted water for about 5 minutes. Transfer chicken and asparagus to platter.
3.	Bring liquid to boil (high beat); boil, uncovered, until reduced to one-half. Add butter. Stir until it melts and sauce thickens. Pour sauce over chicken and asparagus.

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