|
1. Cook the asparagus for 4 minutes in a skillet with 1/4 cup of water.
2. Add 1 tablespoon of olive oil and cook for 2 minutes.
3. Remove the asparagus to a plate and keep warm.
4. Season both sides of the chicken breasts with seasoning salt.
5. Add the remaining oil and the chicken to a skillet and cook until done, which takes about 8 minutes.
6. Remove the chicken to another plate and keep warm.
7. Add the butter, tarragon and chives to a skillet and cook for 30 seconds.
8. Add the chicken broth and let reduce to 3 tablespoons, which takes about 5 minutes.
9. Add the yogurt and stir well to blend.
10. Serve the chicken and asparagus with the sauce poured over the top.
|
