Chicken and Roasted Asparagus with Creamy Mustard Tarragon Sauce

chicken asparagus



I could eat this dish every night. It has all of my favourite flavours in it. I also love that it’s quick and easy enough for a weeknight but pretty enough to serve to company.

I like to serve this with a bit of jasmine rice or some boiled, red-skinned potatoes sometimes, although it’s just fine all on it’s own. Bonus: if using skinless chicken, low or non-fat sour cream and chicken broth, this is also a great tasting and low-fat dinner!

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2 Comments

  1. Glad you enjoyed it Krystyn. Some dijon is stronger than others so I usually do less as well knowing I can add more to taste if I need to.

  2. I used a little bit less mustard and had this over egg noodles. YUM.

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