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BETH’S CHICKEN DIJON RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
CLICK HERE FOR ROASTED POTATO RECIPE:http://bit.ly/FoolProofPotatoes
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