This is a versatile recipe and you can switch it up using different veggies, and serve with pasta or rice, and switch up the dressing you use – lemony vinaigrette or a tarragon vinaigrette.
2 large boneless skinless chicken breasts, sliced in half to make thin breasts
2 shallots sliced
1T herbs de provence
juice of one lemon
1t. dijon mustard
1/4c. olive oil
salt and pepper
1T capers, drained
Cover a large cookie sheet with foil. Set oven to Broil.
Set the asparagus on one side of the pan drizzle with oil and salt and pepper. Season chicken with salt and pepper and herbs de provence and set on the other side of the pan.
Cook for 8 minutes and then turn the chicken and toss the asparagus.
Meanwhile make pasta or rice and dressing.
Make dressing : mix lemon juice, mustard, salt and a pepper. Whisk in oil.
Finish cooking chicken until cooked through and asparagus browns just a bit.
Remove from oven and drizzle with dressing. Serve over rice or pasta.