|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Heat the olive oil in a large sauté pan over medium heat. Season chicken with salt and pepper and add them to the pan in a single layer.|
|2.||Sauté the chicken on both sides until golden brown, about 2 minutes per side. Transfer the chicken to a platter and keep warm.|
|3.||Meanwhile, place the asparagus in a microwave safe bowl with a splash of water and cover loosely with plastic wrap. Microwave the asparagus on high until it is just tender, about 2 to 3 minutes. Drain and set aside.|
|4.||Lower the heat and add the onions. Cook until the onions are soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.|
|5.||Add wine to the pan, turn heat to medium and reduce the wine until it is almost completely evaporated.|
|6.||Add chicken broth and reduce it by half. Whisk in the mustard, sour cream, and tarragon and stir until the sauce is smooth and creamy.|
|7.||Add the chicken and asparagus to the sauce to heat them for a minute or two.|
|8.||Transfer the chicken and asparagus to a platter. Sprinkle with a little tarragon if using fresh.|
There are 272 calories in 1 serving of Chicken and Asparagus with Cream Dijon Sauce.
Calorie split: 33% fat, 18% carbs, 50% protein.
|Serving Size||1 serving|