Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon steak seasoning
- 1 pound asparagus, trimmed
- 2 russet potatoes, peeled and cubed
- 1 cup half and half cream
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried dill
- 1 tablespoon lemon juice
Directions
Preheat the oven to 400°F.
Rub the chicken breasts with olive oil and season with steak seasoning.
Place the chicken breasts on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, bring a pot of salted water to a boil on the stove.
Add the cubed potatoes and boil until tender, about 15 minutes. Drain and return to the pot.
Add the half and half cream, butter, salt, pepper, and shredded cheddar cheese to the potatoes. Mash until smooth.
Steam the asparagus over boiling water for about 4-5 minutes until tender but still crisp.
In a small bowl, mix together the dijon mustard, dried dill, and lemon juice to create a sauce.
Once the chicken is done, slice it and serve on plates.
Place asparagus spears next to the chicken, drizzle them with the mustard dill sauce.
Serve the chicken and asparagus with a generous scoop of the cheddar potato mash.
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon steak seasoning
- 1 pound asparagus, trimmed
- 2 russet potatoes, peeled and cubed
- 1 cup half and half cream
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon dijon mustard
- 1/2 teaspoon dried dill
- 1 tablespoon lemon juice
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
Rub the chicken breasts with olive oil and season with steak seasoning.
Place the chicken breasts on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, bring a pot of salted water to a boil on the stove.
Add the cubed potatoes and boil until tender, about 15 minutes. Drain and return to the pot.
Add the half and half cream, butter, salt, pepper, and shredded cheddar cheese to the potatoes. Mash until smooth.
Steam the asparagus over boiling water for about 4-5 minutes until tender but still crisp.
In a small bowl, mix together the dijon mustard, dried dill, and lemon juice to create a sauce.
Once the chicken is done, slice it and serve on plates.
Place asparagus spears next to the chicken, drizzle them with the mustard dill sauce.
Serve the chicken and asparagus with a generous scoop of the cheddar potato mash.
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