|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||20 %|
|Saturated Fat 8g||40 %|
|Cholesterol 100g||33 %|
|Sodium 140mg||6 %|
|Total Carbs 4g||1 %|
|Dietary Fiber 1g||4 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)|
|1/2||pound fresh asparagus|
|1/4||cup unsalted butter (4 tablespoons)|
|1||tablespoon Dijon-style mustard|
|3||tablespoons lemon juice + thin lemon slices to garnish|
|2||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.
TIP: 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.
|2||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.|
|3||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.|
|4||Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.|