Chicken and Asparagus with Three Cheeses

Directions

Preheat oven to 375F/190C. Spray a rectangular casserole dish with non-stick spray or olive oil. Trim all visible fat and membrane from chicken breasts and cut each one in half lengthwise. Season chicken with poultry seasoning salt, and pepper, then heat the olive oil in a large frying pan and brown the chicken until it’s lightly browned on both sides. Put the browned chicken pieces into the casserole dish. While chicken browns, cut off woody ends of asparagus. Cut asparagus diagonally into 2 – 3 inch pieces. Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes. Put asparagus into the boiling water and cook exactly three minutes, drain, then put asparagus in ice water to stop cooking and drain again. Let it drain well, then blot the asparagus on both sides with paper towels. Layer asparagus pieces over the chicken in the casserole dish. Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits. Let stock simmer over medium heat in the frying pan a few minutes, or until the stock is reduced to 3/4 cup. Reduce heat to low, whisk sour cream into the stock, and turn off the heat. Add goat cheese  and Parmesan and whisk into sauce until they’re melted. Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top. Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble. Serve hot.