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Chicken Dijon and Sauteed Asparagus.

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Ingredients

2 pieces of skinless Chicken Breast (Boneless)
1 tbsp Coconut Oil
½ cup Chicken Broth
2 tbsp Mustard
1 tbsp Dried tarragon
1 tbsp Heavy cream
1 Bunch Asparagus
A handful Capers

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Chicken Dijon and Sauteed Asparagus.

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    “Easy to make and absolutely delicious, Chicken Dijon and Sauteed Asparagus is the perfect meal for a regular weeknight meal or an elegant dinner!”

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    Ingredients

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    This is hands down one of my favorite recipes ever when it comes to asparagus.

    It’s also one of the easiest and most delicious ways you can cook asparagus.

    This is one of those simple yet healthy dishes that you can make for dinner in 15-20 mins max.

    Without further ado, let’s take a look at what you will need to make it.

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    Steps

    1
    Done

    Let’s start this is taking your slicing your chicken into very thin pieces.

    That’s because when a piece of boneless meat or poultry is of uneven thickness, it won’t cook properly. The thinner parts will get overcooked by the time the thicker parts are done.

    To fix it, we will ‘butterfly’ a chicken breast.

    2
    Done

    First, placing the piece on cutting board and cutting it horizontally almost but not entirely in half.

    Stop about a quarter inch from other side.

    3
    Done

    Now, open the meat like a book and use a meat pallet to even out thickness of both wings. You can take a meat pallet and parchment paper to do that.

    4
    Done

    Next, let’s season our chicken with a little salt and pepper. You don’t need to season both sides because that might make it a lot more salty.

    5
    Done

    Let’s heat some oil in a non-stick pan and put a teaspoon of coconut oil in it.

    Put your chicken in the pan and let’s start cooking it.

    6
    Done

    Non-stick pan really helps because the chicken doesn’t stick and you can move it around

    When the chicken becomes white around the edges, it's time to flip it to the other side.

    Once it starts to brown up and is ready, take it out and place it on the serving platter.

    7
    Done

    Preparing Asparagus.

    Next, we have to start preparing our asparagus. I love my asparagus sauteed so let's give our veggies a rinse and then trim it around the edges.

    8
    Done

    Now, put a little dribble of olive oil in another pan and let’s saute our trimmed asparagus in it

    Keep an eye on it and soon you will start to see some charred black marks on it.

    9
    Done

    Make sure to take it off the heat while it still remains green and crisp, that is really the best way to eat asparagus.
    Place these next to the chicken on the serving platter.

    10
    Done

    Preparing Sauce.

    Next, we have to make a bit of sauce.

    11
    Done

    Take half a cup of chicken broth

    12
    Done

    Add two teaspoons of mustard

    13
    Done

    Whisk the combination to combine mustard with chicken broth and add a teaspoon of dried tarragon.

    14
    Done

    Continue cooking it until it thickens a bit. Once its thick enough, let it cool down a bit and add a tablespoon and half of heavy cream or low fat sour cream, depending on your choice.

    15
    Done

    Once done, pour the delicious sauce you just made over the top or serve it as a side! With some of the crushed capers.
    We hope you give this recipe a try and let us know what you think ;)
    P.S. Mashed potatoes also go really really well with this!

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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