- 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
- 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.
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