Tarragon Chicken with Ginger Cream

Begin by seasoning the chicken breast halves with salt and minced ginger, taking care not to overdo it as you want to enhance the flavor of the meat rather than overwhelm it with the sauce. Discard the ginger and proceed to coat the chicken lightly in flour.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken skin side first, cooking until it reaches 3/4 doneness but with a nicely browned and crispy exterior. Remove the chicken from the pan and set it aside.

In the same skillet, heat another 3 tablespoons of olive oil over medium-high heat and sauté chopped onion until it's soft and translucent. Use the chicken broth to deglaze the pan, stirring in cream and sour cream to create a rich sauce. Reduce heat to low and simmer until the mixture has thickened by 1/4, then stir in white wine to well combine.

Add the dried tarragon to the pan and place chicken breasts on top, cooking over low heat and spooning sauce over the chicken until it reaches a thick, saucy consistency. The chicken should be cooked through and its juices should run clear.

To prepare the asparagus, bring one inch of lightly salted water to a boil in a large saucepan and cut off the bottom inch of each asparagus stem. Place the asparagus in the pan, cover and steam for 5 to 7 minutes or until tender but still bright green. Remove from heat and drain.

To serve, place 4 asparagus spears on each plate with the tips facing in the same direction. Place a chicken breast skin side up over the asparagus, covering the stems but leaving the tips exposed. Squeeze a slice of lemon over the asparagus and spoon sauce over the chicken, serving it to one side of the asparagus.