Try the light and juicy chicken breast with a savory mustard sauce and crispy, vibrant asparagus. This is a great alternative to regular fried chicken and rice. The dish can be served for a holiday!

Summary

Ingredients

• Chicken Breasts – 2 Pieces
• Asparagus – 150 Grams
• Cream 33% – 100 Milliliters
• Mustard – 2 Tbsp. spoons
• Dried Herbs – To taste

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Instructions

1. Place each chicken breast on a cutting board, cover with plastic wrap or a plastic bag, and pound gently with a rolling pin or meat hammer until even and medium thickness.
2. Heat a grill pan over medium-high heat for 2 min until hot.
3. Place the chicken breasts in the hot grill pan and cook for 6-7 min until the bottom is golden and the internal temperature reaches 74°C (165°F).
4. Flip the chicken and cook for 4-5 min on the other side until golden and cooked through.
5. Remove the chicken from the grill pan and let it rest for 3-4 min.
6. While the chicken cooks, bring a pot of water to a boil.
7. Add the asparagus to the boiling water and cook for 3-4 min until tender-crisp.
8. Immediately transfer the asparagus to a bowl of ice water for 1 min, then drain.
9. In a small saucepan, combine the cream, mustard, and dried herbs.
10. Heat the sauce over low heat for 2-3 min, stirring constantly, until it thickens slightly.
11. Place the rested chicken on a plate, arrange the asparagus alongside, and drizzle with the warm mustard sauce.

Bon Appetit!