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1.
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Wipe chicken breasts with damp paper towels.
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2.
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In large skillet, combine wine, tarragon, and salt.
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Add in chicken breasts.
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Bring to boiling; reduce heat, and simmer, uncovered, 10 min, turning once.
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3.
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Remove chicken breasts and liquid to shallow dish.
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Chill, covered, 2 hrs till chilled.
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4.
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Meanwhile, cook asparagus according to package directions; drain.
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Chill, covered, till needed.
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5.
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Make sauce: in small bowl, combine mayonnaise and lowfat sour cream; mix well.
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6.
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To assemble: remove chicken breasts from liquid; reserve liquid.
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7.
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Spread thick layer of sauce on each breast.
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Arrange on platter, overlapping.
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Decorate with sliced radishes.
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8.
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Add in reserved cooking liquid to rest of sauce; mix well.
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Arrange asparagus spears on platter.
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Pass sauce.
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Makes 6 to 8 servings.
