Chicken and Asparagus with Three Cheeses

Ingredients

• 4 large boneless, skinless chicken breasts, trimmed and each cut lengthwise into two pieces
• 2 tsp. olive oil
• 1 tsp. poultry seasoning
• Salt and fresh ground black pepper to taste
• 1 lb. fresh asparagus
• 1 cup chicken stock
• 1/2 cup sour cream
• 3 oz. soft goat cheese
• 3 T Parmesan cheese
• 1/2 cup finely grated sharp white cheddar cheese

Directions

1. Heat the oven to 375F/190C. Coat a rectangular casserole dish with non-stick spray or olive oil.
2. Remove any visible fat and membrane from the chicken breasts, then slice each breast in half lengthwise. Sprinkle the chicken with poultry seasoning, salt, and pepper. Warm the olive oil in a large frying pan, then sear the chicken until both sides are lightly browned. It will finish in the oven, so do not cook it all the way through or let it dry out.
3. Transfer the browned chicken pieces to the prepared casserole dish. As the chicken cooks, trim the tough ends from the asparagus. To judge where to cut, snap one piece and use that natural break as your guide. Slice the asparagus on the diagonal into 2 to 3 inch pieces.
4. Bring a pan of lightly salted water to a gentle boil, and set up a bowl of water with ice cubes. Add the asparagus to the boiling water and cook for exactly three minutes. Drain it, immediately move it into the ice water to halt the cooking, then drain it again. Let the asparagus drain thoroughly, then pat both sides dry with paper towels.
5. Arrange the asparagus over the chicken in the casserole dish. Pour the chicken stock into the same pan used for the chicken, scraping up the browned bits from the bottom. Simmer the stock over medium heat for a few minutes, until it has reduced to 3/4 cup.
6. Turn the heat down to low, whisk the sour cream into the stock, then take the pan off the heat. Add the goat cheese, the kind that comes in a log, along with the Parmesan, and whisk until the cheeses melt into the sauce.
7. Pour the sauce over the chicken and asparagus, then scatter the sharp cheddar across the top. Bake for 25-30 minutes, just until the cheese has melted and the sauce is barely beginning to bubble. Do not bake it too long, or the sauce may separate. Serve hot.