tablespoons lemon juice + thin lemon slices to garnish
tablespoons half and half
Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into the center of a breast reads 170°F.
Meanwhile, wash asparagus and trim about 2 inches off bottom of stem. In a large skillet, bring about 1/2 inch of water to a boil. Season the water with salt and add the asparagus. Cook the asparagus for about 3 minutes or until bright green and tender. Remove asparagus and water from skillet and reduce heat to low.
Melt butter in skillet over low heat and add mustard, lemon juice and half and half while stirring with a whisk for about 2 minutes. Season with salt to taste.
Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.
This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (remember that 3 teaspoons = 1 tablespoon). To serve 6 people, use 6 breasts, ¾ pound asparagus, 6 tablespoons unsalted butter, 1½ tablespoons Dijon-style mustard, 4½ tablespoons lemon juice, and 3 tablespoons half and half.
Serving Size 196g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat13g (20%)
Saturated Fat 8g (40%)
Trans Fat 0g
Total Carbohydrate4g (1%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Amy - Lynn, MA
10/9/2012 1:05:16 PM
This was so quick and easy, and it came out delicious. It also reheated the next day very well for lunch.
Michael - Columbus, OH
5/20/2008 9:34:00 AM
Michelle - what potatoes?? Didn't see anything about potatoes mentioned in this recipe.
Michelle Ryman - Bealeton, VA
2/16/2008 6:08:59 PM
This recipe worked out real good. I read the review and conquered the chicken cooking time by cutting my breasts into large medallions, however I should have pre-cooked the potatoes a little.
Stephanie - Gilbertsville, PA
11/20/2006 4:02:28 PM
Yum! The "Perfect Portions" keep this moist and juicy and the sauce is great! Ill definitely make this again! At first the sauce seemed awfully thin, and so I thought I might thicken it next time. But being thin made it go further and so there was still plenty to put on the asparagus (for the same number of calories!) (And for those of you counting "points," the nutritional info provided translates to 6 points per serving.)