Pixicook
LoginGet Started
    HomeRecipesChickenSauteed Chicken with Asparagus and Mustard Cream Sauce
    recipe image

    Sauteed Chicken with Asparagus and Mustard Cream Sauce

    clock-icon35 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious sauteed chicken dish with asparagus and a rich mustard cream sauce.

    Ingredients for Sauteed Chicken with Asparagus and Mustard Cream Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Boneless, Skinless Chicken Thighs, cut into bite-size pieces

    0 oz

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Garlic, thinly sliced

    cloves

    Substitute chevron-down

    Asparagus, trimmed and chopped

    cups

    Substitute chevron-down

    Dry White Wine

    tablespoons

    Substitute chevron-down

    Mustard

    teaspoons

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Chives, minced

    tablespoons

    Substitute chevron-down

    Lemon Juice

    to taste

    Substitute chevron-down

    How to Make 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.


    Comments (0)

    Add your comment...

    Explore More Chicken recipes

    Explore More Collections

    Hearty Red Lentil Soup

    Easy Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken