Roasted French Chicken with a Horseradish-Mustard Sauce and Roasted Asparagus
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Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a great tasting dish and only takes 20 minutes to prepare and cook.
Servings: Serves 4
Ingredients:
- 4 cups of asparagus. How many spears each person has will depend on how thick they are.
- 4, 6-8 oz portions of skinless chicken breast
- 1 tsp of dried tarragon
- sea salt and pepper
- 1 cup of organic chicken broth (plus possibly more)
- 2 tsp of lemon juice
- 1 Tbl of sugar free mustard (Woebers is one brand). Make sure it’s sugar free. Many mustards have sugar in them.
- 2 tsp of prepared horseradish. Use pure horseradish. Not sauce. The sauce has sugar in it.
Instructions:
For the asparagus:
Put the asparagus in an oven proof pan. Lightly spray with olive oil and season with grated sea salt and pepper. Put in a 400 degree oven to roast for 15 minutes.
For the chicken:
While the asparagus roasts, get out a large saute pan. Sprinkle the chicken with salt and pepper as well as the tarragon. Spray the pan lightly with olive oil spray. Saute the chicken, seasoned side down on medium high, until it gets slightly browned. Turn over and add your chicken broth and cook on medium until the chicken is no longer pink in the middle. This will take 7 – 10 minutes. The broth will boil down and leave a bit of sauce. If it goes down to nothing, add a bit more broth to keep the chicken moist.
Combine the mustard and horseradish with the lemon juice in a small bowl. When you take the asparagus out of the oven, spread the mustard-horseradish mixture on top of the chicken pieces and plate your meal.
If you have any bit of sauce in the bottom of the pan you can now drizzle it over the chicken and serve.
Enjoy!
Cheers,
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