Clean Eating
Chicken Breasts with Mustard Sauce
Roasted Lemon Asparagus and Potatoes![Clock](https://emeals.com/img/recipes/icon-clock-new.png)
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 1½ Tbsp whole-grain Dijon mustard
- ⅓ cup 2% reduced-fat plain Greek yogurt
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 2 minutes per side; remove from skillet.
- Add broth to skillet; bring to a boil, and cook 5 minutes. Stir in mustard; return to a boil, and cook 3 minutes, stirring constantly. Reduce heat to medium.
- Whisk in yogurt, and return chicken to skillet; simmer 6 minutes or until chicken is done and sauce is thickened. Stir in parsley, if desired.
Side Dish Ingredients
- ½ lb small red potatoes, cut into wedges
- ½ lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ lemon
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes and asparagus with oil on a roasting pan. Bake 15 to 20 minutes or until tender.
- Season with salt and pepper to taste. Squeeze juice from lemon over asparagus and potatoes.
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