Beth's 15-Minute Chicken Dijon and Asparagus Recipe

#entertainingwithbeth #cookingchannel #easyrecipes
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
SUBSCRIBE to my cooking channel for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:

PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe
White Wine Chicken Recipe
15-Minute Chicken Dijon Recipe
Orange Chicken Recipe
Cast-Iron Skillet Roast Chicken

Frequently Seen in My Videos!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

WATCH MORE REAL TIME RECIPES
Chicken Dijon Recipe
Omelette for Dinner
Cod Provencal
Feed Me Fast Chicken
Vegetable Gnoochi Pesto

CLICK HERE FOR ROASTED POTATO RECIPE:

FIND AMORA MUSTARD HERE:

WATCH MORE FAMILY-FRIENDLY RECIPES!
Easy Shrimp Stir Fry
5 Great Lunchbox Ideas 
Quick Breakfast on the go! 
Soy Glazed Roasted Chicken 
Provencal Chicken Stew 
Chicken Lettuce Wraps 
Grilled Chicken Brochettes 
Easy Minestrone Soup 
Chinese Chicken Salad 
Cheesy Pasta Pizza Bake
Easy Omelette for Dinner 
Spinach Ravioli & Caramelized Onions and Tomatoes 
Healthy Shrimp Tacos 
Curried Carrot Soup 

BETH’S DIJON MUSTARD CHICKEN 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.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE!

Please follow and like us:

36 comments

Leave a Reply

Your email address will not be published. Required fields are marked *