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Ingredients
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)
4
Compliments Balance Boneless Skinless Chicken Breasts
Salt & Pepper to taste
Method
Step 1
Whisk lemon juice and mustard in a small bowl.
Step 2
Gradually whisk in 2 tablespoons oil. Stir in drained capers and chopped tarragon. Season dressing to taste with salt and pepper.
Step 3
Preheat broiler.
Step 4
Place remaining 2 tablespoons olive oil in large bowl. Stir in ground fennel seeds.
Step 5
Add asparagus spears to bowl and toss to coat lightly.
Step 6
Arrange asparagus in single layer at 1 short end of large rimmed baking sheet.
Step 7
Add shallots to same bowl; toss to coat with oil mixture.
Step 8
Arrange in center of same rimmed baking sheet.
Step 9
Add chicken to same bowl; toss to coat.
Step 10
Using tongs, transfer chicken to same rimmed baking sheet, arranging in a single layer at opposite end of sheet.
Step 11
Sprinkle vegetables and chicken with salt and pepper.
Step 12
Broil chicken and vegetables 4 minutes.
Step 13
Turn chicken cutlets and asparagus spears over; toss shallots.
Step 14
Broil until chicken is cooked through and asparagus and shallots are brown in spots, watching carefully to avoid burning, about 4 minutes.
Step 15
Divide chicken cutlets among plates; top with shallots.
Step 16
Arrange asparagus spears alongside. Drizzle mustard dressing over chicken and serve.
Nutrition Description:
Per serving (1/4 of the recipe):
Saturated Fat:
360 g
Carbs:
17 g
Sugar:
7 g
Protein:
37 g
Cholesterol:
85 mg
Fiber:
4 g
Sodium:
300 mg
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