(this was in the comment section of an Elana Amsterdam recipe http://www.elanaspantry.com/baked-mustard-lime-chicken/ )
At least once a week as a quick & easy lunch!
Cut fresh thinner asparagus stalks into one inch chunks, toss into a small non-stick skillet with 1/3 to 1/2 cup of water.
“Rapid simmer” until water is almost gone & asparagus approaches bright green, usually about 4 minutes.
Add to pan the sliced raw chicken breast, stirring until almost done.
Add the rest of the ingredients into the pan. (use Elana's)
Stir until chicken has finished cooking. Sauce will be heated through & bubbly.
Adding 1/3 to 1/2 cup of fresh diced tomatoes at the same time as the sauce ingredients takes it to another delicious level. The tomatoes soften just enough to release their juice, but retain their form.
I’ve also found, depending on the Dijon mustard (I’m a Maille fan) I can skip the salt.
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