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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
These real time recipes are brilliant! Defo going to try this out! :)
Asparagus is beautiful with coconut oil 3 clove of garlic and you can uses
dry parsley with touch of salt
I would never be able to do this kinds of videos and still look as good and
smiley as you, Beth, I would have probably dumped that aspargus all over
the floor hahaha T.T This looks really delicious! I would have probably
replaced the chicken broth for some white wine, if I wasn’t making this for
kids, of course, just seems like a nice pairing haha ;)
Why do people always sort of apologize for adding a bit of heavy cream to a
dish? Add that heavy cream like your life depends on it, sis! You go!
I got so happy when you announced your new channel!
Looks delicious. I always snap the asparagus because that small amount you
cut off leaves too much of the woody part. This is an elegant a by and
Paleo meal!
One question, and I’m not hating or anything, but how can it be a real time
recipe, if it’s not real time? You turned your chicken and then started
prepping your asparagus, but then, when you’re sautéing your asparagus, the
chicken aren’t turned?
Hi Beth, I really love your concept of this video as you added in a real
time timer to allow us to gauge exactly how long the cooking takes! It
allows us to engage as well! I absolutely adore your winter garden, it’s
too pretty and it’s great ‘reaping what you sow’ HAHA looking forward to
your future videos
Beth, this looks amazing. The sauce is so creamy and delicious, the chicken
is my favourite meat protein and i´m agree with you, sautée asparagus are
one of my favourite veggies in the world.
I´m exciting for your new channel. I´ve just subscribed!
Happy weekend in L.A.
Patricia.
Beth looks so adorable in this! She looks like Olive Oyl from Popeye <3
i love these real time videos. two quick questions if you don’t mind, i
noticed that you used a different cutting board for the meat, is there are
particular cutting board you should use for meats? also, is there an
american mustard comparable to the french mustard you used?
Hey Beth! I am French and I have always been a big fan of mustard,
especially with means like Pot-au-feu or Palette, I don’t know if it has
affected my palet or nor but my parents were never too concerned about this
:)
Hi Beth, this recipe has to be one of my favorites of your channel. I made
this last night for dinner, BIG HIT! Anything with mustard, you are right
about Amora mustard being the best. Congratulations on your new garden
channel, it has truly inspired me to start a little garden of my own this
spring.
My aunt grew up in a French family and ate mustard when she was little. I
guess its just for your husband. But I love your recipe and I’ve subscribed
to your new channel.