Beth's 15-Minute Chicken Dijon and Asparagus Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the chicken breasts into thin cutlets.

Pound the chicken cutlets to make them thinner.

Season one side of the chicken with salt and pepper.

Heat coconut oil in a nonstick pan until melted.

Add the chicken to the pan and cook until browned, flipping once.

Prepare asparagus by trimming the ends and rinsing them.

Heat olive oil in a separate pan for sautéing the asparagus.

Sauté the asparagus until charred and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens