Creamy Chicken and Asparagus

0 Preheat the oven to 425 (220 C) degrees.
1 Season [wprm-ingredient text="4 medium boneless, skinless chicken breasts" uid="0"] both sides with the salt and pepper. Sprinkle them with [wprm-ingredient text="1 tablespoon flour (all-purpose or gluten-free)" uid="3"] and flip to coat both sides.
2 Place a large ovenproof skillet or saute pan on the stovetop and turn the heat to medium-high. Add [wprm-ingredient text="1 tablespoon butter" uid="5"] and [wprm-ingredient text="1 tablespoon  extra virgin olive oil" uid="6"]. When the butter is melted and starts to bubble, add the chicken breasts to the pan. Cook until one side is golden brown, about 5 minutes. Turn the chicken breasts and cook 1-2 minutes on the other side.
3 Add [wprm-ingredient text="1 shallot finely chopped" uid="4"] to the pan, stirring into the fat. Cook until softened, 1-2 minutes. Pour in [wprm-ingredient text="¼ cup dry white wine" uid="7"] and let it bubble for 30 seconds. Add [wprm-ingredient text="½ cup chicken broth" uid="8"] and bring to a simmer. Remove the pan from the heat.
4 Scatter [wprm-ingredient text="½ pound fresh asparagus sliced into 2-inch pieces" uid="11"] around the chicken breasts. Spoon [wprm-ingredient text="½ cup creme fraiche or heavy cream" uid="9"] evenly around the chicken. If you're using cream instead, pour it over the chicken. Put [wprm-ingredient text="2-3 sprigs fresh thyme or tarragon" uid="10"] on top.
5 Bake the chicken 15 minutes, or until the pan juices are bubbling and the chicken is firm and cooked through. Remove the herb sprigs and add a squeeze of lemon juice over the chicken.