Chicken with Mustard Sauce and Asparagus - alive magazine
If possible, purchase free-range chicken breast from a small-scale local farmer who raises birds humanely. Don’t forget a spoon to scoop up the delightful sauce.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Parchment paper
- Baking sheet
- Spoon
Ingredients
- 4 boneless, skinless chicken breasts (680 g)
- 3 tsp (15 ml) Dijon mustard
- 3 tsp (15 ml) extra-virgin olive oil
- 3 tsp (15 ml) red wine vinegar
- 2 bunches asparagus, woody ends trimmed and cut into 5 cm pieces
- 2 cups (500 ml) grape tomatoes, halved
- 3 red capsicum, sliced thinly
- 2 tsp (10 ml) fresh thyme
- Salt
- pepper
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