- Hey guys.
I have another real time recipe for you this week,
and today we are making Dijon chicken
with sautéed asparagus.
It's one of my favorite dinners,
and this could be the easiest real time recipe yet.
You will amazed how quick and easy
this dinner comes together.
Okay, so the first thing we're going to do
is get our chicken sliced.
So one of the things that really makes a difference
when you're trying to cook something fast
is make sure that your meat is very thin,
because that is going to help this cook up a lot quicker.
So all I'm doing is just cutting the chicken breast,
so you can see, on the side here.
Thinning the slice.
And opening it almost like a book.
You can see that?
So this would be called butterflied,
if we were going to butterfly it.
We're not actually going to butterfly it.
We're going to actually keep going,
and we're going to cut it in half.
So what that does is give us two cutlets there.
And the reason we want to do this
is because this is a recipe for four,
so it's a little more economical this way
because now we have four chicken breasts
that we made out of two.
And then we're going to pound it.
We're going to actually pound it thin,
which is going to make it even thinner
and allow it to just cook all the faster.
I just took a meat mallet,
and I'm just gonna give it a whack.
Don't go too nuts, because you don't want to really
pulverize the poor thing.
You just want to pound it, see?
And that's also
going to create a more even surface,
so when you go to sauté it,
it'll look better.
See, just like that.
I'm just going to put them on my plate.
And I'm going to do the same exact thing with the other one.
We're just going to take--
The thickest part of the breast I think is the easiest.
And then you're just going to cut it.
It really helps if your knives are sharp.
I'm a big fan of getting your knives sharpened
every now and again.
Okay, there we go.
See, I'm just going to cut it like that.
And then cut it down the middle.
Almost looks like a heart.
And then we're going to give it a pound.
And just reuse it.
Just a little wax paper,
but you could use parchment paper too.
Okay.
There we have it.
All right, I'm just going to go dump this in the sink.
Hang on.
Stick with me.
And then I'm just going to wash my hands
so that we don't have any cross-contamination.
Here we go.
Rinse, rinse.
Okay.
Now the next thing we're going to do
is we are going to season our chicken
with a little salt and pepper.
So for something like this,
because the chicken is so thin,
I'm actually not going to season both sides,
because then it would just be too salty.
So because the chicken is so thin,
you really don't need to season both sides.
You're just going to do one side.
And that also will save you time too.
All right.
Then we are going to heat some oil in our nonstick pan.
Now it does help that this is nonstick.
I would recommend that, because it's just easier
to get a really nice sear on your chicken.
I'm going to use some coconut oil.
This is my new favorite oil of choice
when I'm sautéing meat at a very high temperature.
Because it has a higher smoke point,
and apparently it's a little healthier than olive oil
when you're dealing with high temperatures.
So we're just going to take like a teaspoon.
See it's actually not even that much.
And it also melts really quickly.
So you'll see this will not take much time at all.
So we're just going to wait until this is nice and melted.
Now I love this recipe, but I have to say
I've gotten into some really funny
discussions with my husband about this recipe,
because I tried to feed this to our children once
and he said, "Beth, don't feed children
"mustard at an early age."
And I said why is that?
And he said, "In France we don't do that
"because it starts to affect their palate."
I burst out laughing.
I've never heard that before.
So I am asking all of my French subscribers:
Broderick, Cecile, Claylea, is this true?
Did you guys grow up eating mustard,
and if you did, then I think it's one of his things.
Sometimes I don't know.
Is this a French thing,
or is this like one of his funny things?
And I'm sort of beginning to think
it's one of his funny things.
Okay, so we're going to put our chicken in there.
Let's make room for all of it.
Let's see.
Here we go.
And it's okay if like your breast starts to come apart
like this don't worry about it, that's okay.
We're going to cover this whole thing in sauce.
No one will ever know.
This is the only reason why I like these nonstick pans.
You see how I'm actually able to move this chicken around?
If this was not a nonstick pan, it would be stuck on there,
and you couldn't move it at all.
It would start to break apart
and turn into a really big mess.
So I highly recommend a large nonstick skillet
in the kitchen, 'cause it's a great thing to have.
So we are just going to let that cook and sear
and get nice and brown.
I'm going to go put this in the sink.
I'm going to do another rinse just in case.
All right.
Now the next thing we're going to do
is prepare our asparagus.
So I love asparagus, especially this time of year,
'cause you'll start to see it come into season.
And it's a beautiful vegetable to make in the Spring.
Now one of the things that I hear a lot
when people hear about asparagus
is they kind of make that face like,
"Hmph, it's so mushy."
I think because a lot of people have steamed asparagus,
and that's not the best way to eat asparagus.
Personally for me, I think the best way
is at a high temperature.
So either roasted or sautéed,
and that's what we're going to do.
We're going to sauté it so that it gets nice and charred,
and it still remains green and crisp,
and is really the best way to eat asparagus.
Just going to give this a rinse real quick.
In here.
Just because you never know.
You want to rinse off your veggies.
All right.
Asparagus is something I've always
wanted to see if I could grow.
Unfortunately, I don't think it's cold enough here in L.A.,
so I have not attempted it.
But who knows, maybe next Spring I will.
And in fact, if you guys are interested in gardening,
today is the day that I have launched my gardening channel.
I am so excited about this channel.
So you guys have been asking me,
"When are you going to launch?"
Today's the day.
So after this recipe is done,
you can head over there and you can see my garden tour.
It's the launch episode, and it's basically an updated tour
of everything that is growing in my Winter garden.
So I hope you subscribe.
I hope you check out the videos.
I'll be posting things probably once
every three weeks or so.
Okay, so back to our asparagus here.
So what I'm going to do is probably flip this chicken.
It's probably time.
You can see it's time to flip when the chicken
starts to become white around the edges.
Then you can just give it a good flip.
We're going to cook it on the other side.
Again, we are just going to trim this asparagus.
And all we have to do really is just cut off the edges.
But you know what, before I do that,
let's get our olive oil going in this pan.
So I basically just want to heat up some olive oil.
Now I do like to use olive oil with a vegetable,
because we're not going to be searing it
at such a high temperature.
We're just going to be lightly sautéing it.
And also there's so much more flavor in the olive oil,
which is really great for the asparagus,
because we're not going to put a ton of seasoning on it.
Just a little drizzle will do it.
And then we're just going to quickly chop off the ends
of our asparagus.
Give that a chop.
Now I love to try to feed asparagus to my kids.
I try to tell them they're Mother Nature's french fries.
Doesn't always work.
But you might try that with your kids.
See if that works for you.
They're so delicious.
It's such a great combination
with the mustard sauce you'll find.
And this recipe is really good also for entertaining.
So it's great for a week night meal,
but if you have like guests that are dropping in,
and you need to do something quick that looks good,
this is a great go-to recipe.
'Cause you pretty much have everything on hand,
and all you really need to do
is go out and get the asparagus and the chicken.
All right.
I'm just going to let that sauté.
And then we're just going to season it with a little salt.
And a little bit of pepper.
Now you can just let them hang out in there,
because as I mentioned,
we're just going to want to let them char.
As it's cooking, they'll sort of char and sauté,
and we can just keep flipping them.
All right.
So now our chicken--
Our chicken is looking pretty good.
It cooks so quickly when it's pounded thin like that.
Let's give that another second.
All right, let me get rid of my little scraps here.
You can make room
for everything else.
Basically what we're going to be doing--
We're going to be making a sauce and it's really easy.
We're just going to take half a cup of chicken broth.
A little bit of mustard.
Now this Amora mustard.
This is a French product.
This is what I bring home from France.
Everybody always asks me,
"What do you bring home when you go to France?"
Like a case of this stuff.
It's the best mustard.
It's great in salad dressings.
It's great for this.
I know it's a very common thing in France.
You find it in all the grocery stores,
and people who are French always laugh,
and they're like, "You like that mustard?"
And I'm like yes, it's really good.
So if you have any trips planned to France,
pick up some of that.
What we're going to do--
We're going to get our serving platter all ready to go here.
So we're basically just going to take off our chicken.
And we are going to put it on our platter.
And we just want to kind of let it rest here.
While we get the rest of the meal ready.
All right.
Oh, that's sizzling.
Kind of quiet it down there.
Okay, so we got our chicken ready.
Our asparagus is looking good.
Okay.
Now for the sauce.
First thing we're going to do is we're going to take
a half a cup of our chicken broth and pour that in there.
And then we're going to take some of our mustard.
You're just going to add about two teaspoons of the mustard.
So I'll take one,
two.
And then we're just going to whisk this up
just to combine the mustard with the chicken broth.
And then we're going to add a teaspoon
of this dried tarragon.
So I love cooking with dried herbs,
especially during the week when you're really busy,
because you don't have to chop them.
All you gotta do is just measure it out.
And you still get a lot of flavor,
and sometimes more concentrated flavor
with the dried herbs.
So really just a teaspoon will do it.
And we're going to stick that in,
and as this sauce starts to heat,
that tarragon is going to start to infuse
the broth and the mustard.
So it's almost like making a little
tarragon tea if you will, because the tarragon flavor
really comes out with the hot liquid.
Okay, then we're going to just see if our asparagus
is looking good, which it is.
All right.
You can start to see some of those beautiful
charred marks on the asparagus.
It really brings out their flavor.
That can really just hang out there.
So now we want to bring this broth
to a little bit of a boil.
Because what you want to do is,
you want to reduce this sauce down a little bit
so that it's not so liquidy.
And then while that's happening--
Here, we can just clean this up a bit here.
I'm going to add
some heavy cream.
I know.
It's just a little indulgence,
but it is going to make this sauce so delicious.
Now if you didn't want to add the heavy cream,
if you're trying to watch what you eat,
totally get it, then you could let this sauce cool down
and then add about a tablespoon of low fat sour cream.
But you want to make sure that the sauce
is really cooled down or it will start to curdle.
So see I'm just going to take a tablespoon
and maybe a half.
And then we're going to stir that up.
And I'm going to turn off this asparagus.
Make sure we don't burn it.
And then this...
sauce.
We just want to let that simmer
and kind of thicken up a bit.
So it will just take a minute or two.
Now we're going to take our asparagus.
So this is looking delicious.
And we are just going to put this on our platter.
Just like this.
There.
Here we go.
You can see how beautiful that is.
Such a pretty color.
All right, we've got our last ones here.
Here we go, okay.
And the sauce is looking good.
And we are going to pour this over the top.
See you can see how beautiful this will look.
You can either pour it over the top,
or you can serve it on the side.
Either way.
But see how elegant and beautiful and quick this was?
So this would be great for a dinner party.
On a weekend or a week night.
Either way.
Now I will say this.
If you have time and you wanted to add
20 to 30 more minutes onto this recipe,
this goes really well with my
fool-proof roasted potato recipe.
So I'll leave a link in the description.
And you can check that out too
and really round out the meal.
But there you have it. (bell dings)
Dijon chicken with a sautéed asparagus
made in less than 15 minutes.
I hope you guys give this one a try,
and let me know what you think.
And I will see you back here next week
for another easy recipe.
Until then, bye.
♫ You know I coulda been a painter
♫ Mix in some color to your lives
♫ Create a disaster piece
♫ Named the man and he is God of the wife
♫ Some day
♫ La la la la la la
♫ One way
♫ La la la la la la la la
♫ Some day
♫ We can make it out of here ♫