Informations supplémentaires
35 min.
|
510 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 375°F. Chop the garlic and the parsley. Zest the lemon. Trim the ends of the asparagus. Cut the ciabatta bread in half, lengthwise.
2. Cook the chicken
Season the chicken breasts with salt and pepper. In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken breasts 2-3 minutes per side. Remove from the pan and set aside.
3. Make the sauce
In the same pan, add the juice of half a lemon and 1 tbsp of butter. Add 0.5 2P | 1 3P broth cube, 0.5 2P | 1 3P cup of water and the mustard. Bring to a boil. Reduce the heat and add the cream. Put the chicken breasts back in the pan and add a few springs of thyme. Cover and simmer for 10-15 minutes over low heat.
4. Cook the garlic bread
Mix the garlic with 1-2 tbsp of butter. Spread over the bread and place on a baking sheet. Bake for 8-10 minutes.
5. Cook the aspargus
In a skillet, cover the asparagus with water. Cook 5-6 minutes. Drain. In a bowl, combine the panko with the chopped parsley and the lemon zest. Add 1 tbsp of melted butter and salt and pepper.
6. Plate your dish
Serve the chicken with the mustard sauce. For children, it is possible to serve the sauce in a small bowl rather than on the chicken. Garnish the asparagus with the panko mixture. Serve with the garlic breads. Bon appetit!
2unitChicken Breast
30mlDijon Mustard
60mlCream 18%
2unitGarlic Clove(s)
1unitLemon
0.5unitChicken Broth Cube(s)
1unitAsparagus
0.5unitFresh Parsley and Thyme
15gPanko Breadcrumbs
1unitCiabatta Bread
What you need
Bowl, baking sheet, pan, zester.
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
27g
9%
fat
29g
45%
cholesterol
3mg
1%
fiber
3g
12%
protein
36g
saturated
12g
60%
sodium
2mg
sugar
4g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg