Sauteed Chicken with Asparagus and Mustard Cream Sauce

1. Prep

Start by prepping your ingredients. Mince the shallot and slice the garlic. Trim the asparagus and cut into one inch pieces. Then cut the chicken into bite size pieces.

2. Sear Chicken

In a large skillet over medium-high heat, melt 1 tablespoon of butter. When the butter begins to bubble, add the chicken pieces. Sear the chicken until it develops a golden-brown crust, about 2-3 minutes on each side. Once browned and cooked through, remove the chicken from the pan and set it aside.

3. Sweat Aromatics

Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Add the minced shallot, stirring frequently, until it becomes translucent and softens, about 2 minutes. Add the sliced garlic and cook for about a minute until fragrant.

4. Cook Vegetables

Toss the chopped asparagus into the skillet with the aromatics. Cook for about 2-3 minutes, or until the asparagus is just starting to become tender.

5. Deglaze

Pour in the dry white wine to deglaze the pan, scraping up all the delicious bits that stuck to the bottom. Allow the wine to reduce most of the way.

6. Finishing Ingredients

Stir in the mustard and cream, mixing well to combine. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly, careful not to boil as this can split the sauce. Return the chicken to the pan, coating it in the mustard cream sauce. Cook for an additional 1-2 minutes. Remove from heat and stir in the minced chives. Adjust the seasoning with salt and lemon juice to taste.