Chicken & Asparagus Creamy Dijon Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb chicken cutlets1 Tbs EVOOsalt to tastefreshly ground black pepper1 lb asparagus, cut into 2 inch lengths1 small vidalia onion, finely minced1/2 c dry white wine1 c low-sodium chicken broth1 Tbs Dijon mustard1/2 c fat-free sour cream2 Tbs chopped fresh tarragon
1. Heat the EVOO in a large saute pan over med-high heat. Season chicken cutlets w/salt and pepper and add them to the pan in a single layer. Saute chicken on both sides until golden brown, about 2 min per side. Transfer chicken to a platter, and cover to keep warm.
2. Place the asparagus in a microwave-safe bowl witha splash of water and cover it loosely with plastic wrap. Microwave the asparagus on high until it is just tender, about 2 to 3 minutes. Drain and set aside.
3. Lower the heat in teh saute pan and add the onions. Cook until the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 1 min more.
4. Add the wine to the pan, turn the heat to med, and reduce the wine until it is almost completely evaporated. Add the chicken broth and cook until reduced by half. Whisk in mustard, sour cream, and half of the tarragon and stir until sauce is smooth and creamy.
5. Add chicken and asparagus to sauce to heat them for a minute or 2. Transfer to a platter, sprinkle with remaining tarragon, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
2. Place the asparagus in a microwave-safe bowl witha splash of water and cover it loosely with plastic wrap. Microwave the asparagus on high until it is just tender, about 2 to 3 minutes. Drain and set aside.
3. Lower the heat in teh saute pan and add the onions. Cook until the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 1 min more.
4. Add the wine to the pan, turn the heat to med, and reduce the wine until it is almost completely evaporated. Add the chicken broth and cook until reduced by half. Whisk in mustard, sour cream, and half of the tarragon and stir until sauce is smooth and creamy.
5. Add chicken and asparagus to sauce to heat them for a minute or 2. Transfer to a platter, sprinkle with remaining tarragon, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 260.3
- Total Fat: 6.1 g
- Cholesterol: 68.5 mg
- Sodium: 647.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.5 g
- Protein: 32.8 g
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