2 tbsp. unsalted butter
1 tbsp. all purpose flour
1 c. half and half
1/4 c. chicken broth
1 tbsp. Irish whiskey
1 bay leaf
1 tsp. freshly ground pepper
1/2 tsp. dried basil, crumbled
1/2 tsp. dried chervil, crumbled
1/2 tsp. dried thyme, crumbled
1/4 tsp. dried rosemary, crumbled
16 asparagus spears, freshly cooked
4 boneless chicken breast halves, skinned
8 tbsp. grated Swiss cheese

Preheat oven to 350 degrees.

Melt butter in medium saucepan over medium heat. Add flour and stir for 2 minutes. Gradually whisk in half and half, broth and whiskey. Reduce heat to low. Add bay leaf, pepper, basil, chervil, thyme and rosemary and stir until thickened, about 8 minutes.

Arrange 4 asparagus spears lengthwise over each chicken breast. Top each with 2 tablespoons sauce and 1 tablespoon cheese. Roll chicken up lengthwise and arrange steam side down in oven proof baking dish. Bake until chicken is opaque, about 25 minutes.

Rewarm remaining sauce. Discard bay leaf. Transfer chicken to serving platter; pour sauce over chicken and sprinkle with remaining cheese. Yield: 4 servings.