- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- 1 tbsp
- fresh lemon juice
- 11/2 tsp
- Sensations Original Dijon Mustard
- 4 tbsp
- Sensations Extra Virgin 100% Olive Oil, divided
- 2 tsp
- drained capers
- 11/2 tsp
- chopped fresh tarragon
- 11/4 tsp
- fennel seeds, ground spice mill or in mortar with pestle
- 1 pound
- medium asparagus spears, trimmed
- 2 cups
- sliced shallots (about 12 ounces)
- Compliments Balance Boneless Skinless Chicken Breasts
- Salt & Pepper to taste
Whisk lemon juice and mustard in a small bowl.
Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds.
Add asparagus spears to bowl and toss to coat lightly.
Arrange asparagus in single layer at 1 short end of large rimmed baking sheet.
Add shallots to same bowl; toss to coat with oil mixture.
Arrange in center of same rimmed baking sheet.
Add chicken to same bowl; toss to coat.
Using tongs, transfer chicken to same rimmed baking sheet, arranging in a single layer at opposite end of sheet.
Sprinkle vegetables and chicken with salt and pepper.
Broil chicken and vegetables 4 minutes.
Turn chicken cutlets and asparagus spears over; toss shallots.
Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes.
Divide chicken cutlets among plates; top with shallots.
Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.
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