- 1 (12 oz) boneless, skinless chicken breast
- sea salt
- freshly ground pepper
- 1/2 lb asparagus, woody ends trimmed
- 2 Tbsp olive oil
- 2 Tbsp dijon mustard, divided
- 4 Tbsp heavy cream
- 1 tsp water
- 2/3 cup finely chopped pecans
- 1 tsp chopped Italian parsley (optional, for garnish)
- Preheat oven to 400ºF (205°C). Carefully slice the chicken breast in half horizontally so that you end up with two thinner breast cutlets. Working one at a time, place a chicken breast cutlet between sheets of plastic wrap and flatten with a meat pounder or back of a frying pan into even thickness, about 1/4-inch, and season on both sides with salt and pepper.
- Arrange the asparagus in a tight single layer on a baking sheet. Drizzle with half of the olive oil. Season with salt and pepper. Turn the asparagus, so they’re evenly coated in the oil and seasonings and in a single layer. Roast until crisp-tender, 12 to 20 minutes depending on the thickness of the asparagus. Reduce oven temperature to 300ºF (150°C).
- Meanwhile, in a shallow bowl, stir together half of the Dijon mustard, one-fourth of the heavy cream, and the water.
- Place the chopped pecans in a shallow bowl.
- Dip the chicken into the Dijon cream, then into the chopped pecans, turning and pressing gently to evenly coat each chicken piece with pecans.
- In a nonstick sauté pan, heat the remaining olive oil over medium-high heat. Add the chicken and sauté for 3 minutes per side, 6 minutes total. Transfer the chicken to an 8-inch square pan, then bake for 12 minutes.
- Meanwhile, deglaze the sauté pan with the remaining heavy cream, Dijon mustard, and salt and pepper to taste.
- Serve the chicken with the Dijon cream sauce and roasted asparagus.