And once you get to cooking and eating it, I always love the fact that asparagus is flavorful and substantial enough to hold its own next to whatever you are cooking it with. In this case, I sauteed some chicken breasts in a little butter and olive oil until they were almost cooked through, and during the last couple of minutes I tossed in some asparagus….just long enough until it was crisp-tender. Once the chicken and asparagus were out of the pan, I added a little mustard and just a teeny weeny bit of cream to make a light sauce. Back in went the chicken and asparagus until everything was coated with the sauce, then I popped everything onto warm plates.
There was still a nice amount of sauce left in the pan, and we have a firm no-sauce-left-behind rule in my house, so that got drizzled on top too. Chicken and asparagus heaven!
And as always, I made a little extra chicken so I would have a little left over. More on that in the next post (she said mysteriously)…in the meantime, go get yourself some local fresh asparagus while you still can!
- 2 large bone-in chicken breast halves, cut in half again with kitchen shears
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 3 inch pieces
- 1 tablespoon Dijon mustard
- ⅛ cup heavy cream
- Fresh ground pepper
- Heat butter and olive oil in large deep skillet over medium high heat until melted. Add chicken and cook for a few minutes on each side until browned. Cover skillet, reduce heat to medium low and cook for another 15 minutes.
- When chicken has cooked for 15 minutes, add asparagus and cook for another 5 minutes. Remove chicken and asparagus and set aside.
- Add mustard and cream to skillet, raise heat to medium and stir until combined and heated. Return chicken and asparagus to skillet and stir everything around until well-coated with sauce.
- Place chicken and asparagus on warmed plates, drizzle any sauce left in the pan on top and serve at once.