Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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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!
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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
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All Clad Grill Pan
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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.
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Rolled chicken breasts with chorizo stuffing and green beans
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***RECIPE, SERVES TWO***
2 chicken breasts
2 oz (50g) dried chorizo (or twice that quantity of fresh sausage)
1 shallot
1 lemon
6 oz (170g) fresh green beans
breadcrumbs
white wine (water + a splash of vinegar would be fine instead)
fresh herb (I used dill, but thyme or parsley would be good)
olive oil
butter
salt
pepper
Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning — add as much salt and pepper as you want.
Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently.
I pull them at an internal temperature of 155ºF/68ºC. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5º or so. This chicken takes about 15 minute for me from the time I put it in the pan.
While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine — pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce.
Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat.
Chicken Roulade with Asparagus and White sauce
Chicken Roulade is essentially rolled chicken breasts with a spinach and cheese filling inside. Coupling it with Asparagus and white sauce dip makes it a meal to remember. Check out the recipe, I'm sure you will love it...
Chicken Marination
1)Chicken breasts - 4
2)Olive oil - 2 tbsp
3)Chilli sauce - 1 tsp
4)Juice of half a lemon
5)Mustard sauce - 1 tsp
6)Blackpepper powder - 1/2 tsp
7)Soya sauce - 1 tbsp
8)Ginger garlic paste - 1 tsp
9) Salt to taste
Ingredients for the filling
1)Spinach - 4 cups
2)Garlic - 5
3)Red chilli flake - 1 tsp
4)Salt to taste
5)Mixed herbs - 1 tsp
6)Cream - 1/2 cup
7)Grated Mozzarella cheese - 1 cup
Ingredients for Asparagus
1) Asparagus - 300 gms
2) Olive oil - 2 tbsp
3) Season with Salt and Blackpepper
Ingredients for white sauce
1) Olive oil - 2 tbsp
2) Butter - 1 tbsp
3) Garlic - 4
4) Fresh cream - 1 cup
5) Milk - 1 cup
6) Season with Salt and Blackpepper
7) Oregano - 1 tsp