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: Alberta Chicken Producers
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
- Heat the oil in a large frying pan over high heat.
- Add the chicken and garlic and cook, stirring occasionally for 5 to 7 minutes or until the chicken is lightly browned.
- Add the potatoes, broth, mustard, honey, salt and pepper and cook, covered for 10 minutes or until the potatoes are tender.
- 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.