METHOD
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preparation
Cut the chicken breast into strips and place it in a bowl. Season with olive oil, salt, and pepper. Chop off the woody part of the asparagus and cut it into large chunks.
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cook
Place a large skillet with olive oil over high heat. Add the chicken and cook for 4 - 5 minutes, stirring regularly for the meat to become golden brown. Add the asparagus and diced garlic clove. Sauté for 2 minutes. Pour in the white wine and add the dijon mustard. Scrape the bottom of the pan and cook for another 2 minutes for the alcohol to evaporate.
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cook
Add the chicken broth and water to the meat. Simmer for 5 minutes, then pour in the whipping cream. Lower the heat and cook for another 3 - 4 minutes. Remove from the heat, and add the lemon juice, chives, tarragon, and grated lemon zest. Season with salt and pepper to taste and stir to combine.
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serve
Divide the creamy chicken with asparagus between four plates and serve with your favorite side dish.