Asparagus and Pine Nut Filled Chicken with Mustard Sauce

cook 30 mins
  • 4 chicken breasts, each about 125 g (4 oz)
  • 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.
Like This? Try These
More on Food