12 trimmed fine asparagus stems, halved lengthways
2 tablespoons toasted pine nuts
2 tablespoons olive oil
15 g (1/2 oz) butter
400 ml (14 fl oz) crème fraîche
2 tablespoons Dijon mustard
salt and pepper
Place the chicken breasts on a board and cut them almost in half lengthways. Lay 6 asparagus stems in each and scatter the pine nuts evenly among them. Season generously with salt and pepper, then close each breast and tie with string to hold in place.
Heat the oil and butter in a large, heavy-based frying pan and cook the chicken over a moderately high heat for 7–8 minutes on each side or until golden and cooked through, covering the pan for the final 5 minutes of cooking.
Meanwhile, mix together the crème fraîche and Dijon mustard and season well. Spoon into the pan with the chicken and gently heat, stirring, for 2 minutes or until hot. Serve the chicken with the mustard sauce spooned over, accompanied with cooked leeks and soya beans, if liked.