Mustard Chicken and Asparagus Toss

Mustard Chicken and Asparagus Toss
 
Prep time
Cook time
Total time
 
One pot meals are a synch to make and leave you with virtually no clean-up. This one will be sure to become one of your favorites.
Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 lb (500 g) skinless boneless chicken breasts, chopped
  • 4 garlic cloves, minced
  • ¾ lb (375 g) baby potatoes, thinly sliced
  • 2 cups chicken broth
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 lb (500 g) bunch of asparagus, trimmed of woody ends and cut into 1 inch (2.5 cm) pieces
  • 3 tbsp sour cream
Instructions
  1. Heat the oil in a large frying pan over high heat.
  2. Add the chicken and garlic and cook, stirring occasionally for 5 to 7 minutes or until the chicken is lightly browned.
  3. Add the potatoes, broth, mustard, honey, salt and pepper and cook, covered for 10 minutes or until the potatoes are tender.
  4. Add the asparagus and sour cream and cook, covered for 3 to 5 minutes or the asparagus are crisp and bright green.
Notes
Serving Suggestion: This recipe is an all-in-one meal but is delicious served with tomato and feta salad drizzled with balsamic vinegar and olive oil.