Beth’s 15-Minute Chicken Dijon and Asparagus Recipe

– Hey guys. I have another real time
recipe for you this week, and today we are making Dijon chicken with sautéed asparagus. It’s one of my favorite dinners, and this could be the
easiest real time recipe yet. You will amazed how quick and easy this dinner comes together. Okay, so the first thing we’re going to do is get our chicken sliced. So one of the things that
really makes a difference when you’re trying to cook something fast is make sure that your meat is very thin, because that is going to help
this cook up a lot quicker. So all I’m doing is just
cutting the chicken breast, so you can see, on the side here. Thinning the slice. And opening it almost like a book. You can see that? So this would be called butterflied, if we were going to butterfly it. We’re not actually going to butterfly it. We’re going to actually keep going, and we’re going to cut it in half. So what that does is give
us two cutlets there. And the reason we want to do this is because this is a recipe for four, so it’s a little more economical this way because now we have four chicken breasts that we made out of two. And then we’re going to pound it. We’re going to actually pound it thin, which is going to make it even thinner and allow it to just cook all the faster. I just took a meat mallet, and I’m just gonna give it a whack. Don’t go too nuts, because
you don’t want to really pulverize the poor thing. You just want to pound it, see? And that’s also going to create a more even surface, so when you go to sauté it, it’ll look better. See, just like that. I’m just going to put them on my plate. And I’m going to do the same
exact thing with the other one. We’re just going to take– The thickest part of the
breast I think is the easiest. And then you’re just going to cut it. It really helps if your knives are sharp. I’m a big fan of getting
your knives sharpened every now and again. Okay, there we go. See, I’m just going to cut it like that. And then cut it down the middle. Almost looks like a heart. And then we’re going to give it a pound. And just reuse it. Just a little wax paper, but you could use parchment paper too. Okay. There we have it. All right, I’m just going
to go dump this in the sink. Hang on. Stick with me. And then I’m just going to wash my hands so that we don’t have
any cross-contamination. Here we go. Rinse, rinse. Okay. Now the next thing we’re going to do is we are going to season our chicken with a little salt and pepper. So for something like this, because the chicken is so thin, I’m actually not going
to season both sides, because then it would just be too salty. So because the chicken is so thin, you really don’t need
to season both sides. You’re just going to do one side. And that also will save you time too. All right. Then we are going to heat
some oil in our nonstick pan. Now it does help that this is nonstick. I would recommend that,
because it’s just easier to get a really nice sear on your chicken. I’m going to use some coconut oil. This is my new favorite oil of choice when I’m sautéing meat at
a very high temperature. Because it has a higher smoke point, and apparently it’s a little
healthier than olive oil when you’re dealing
with high temperatures. So we’re just going to
take like a teaspoon. See it’s actually not even that much. And it also melts really quickly. So you’ll see this will
not take much time at all. So we’re just going to wait
until this is nice and melted. Now I love this recipe, but I have to say I’ve gotten into some really funny discussions with my
husband about this recipe, because I tried to feed
this to our children once and he said, “Beth, don’t feed children “mustard at an early age.” And I said why is that? And he said, “In France we don’t do that “because it starts to
affect their palate.” I burst out laughing. I’ve never heard that before. So I am asking all of
my French subscribers: Broderick, Cecile, Claylea, is this true? Did you guys grow up eating mustard, and if you did, then I think
it’s one of his things. Sometimes I don’t know. Is this a French thing, or is this like one of his funny things? And I’m sort of beginning to think it’s one of his funny things. Okay, so we’re going to
put our chicken in there. Let’s make room for all of it. Let’s see. Here we go. And it’s okay if like your
breast starts to come apart like this don’t worry
about it, that’s okay. We’re going to cover this
whole thing in sauce. No one will ever know. This is the only reason why
I like these nonstick pans. You see how I’m actually able
to move this chicken around? If this was not a nonstick pan,
it would be stuck on there, and you couldn’t move it at all. It would start to break apart and turn into a really big mess. So I highly recommend a
large nonstick skillet in the kitchen, ’cause
it’s a great thing to have. So we are just going to
let that cook and sear and get nice and brown. I’m going to go put this in the sink. I’m going to do another
rinse just in case. All right. Now the next thing we’re going to do is prepare our asparagus. So I love asparagus,
especially this time of year, ’cause you’ll start to
see it come into season. And it’s a beautiful vegetable
to make in the Spring. Now one of the things that I hear a lot when people hear about asparagus is they kind of make that face like, “Hmph, it’s so mushy.” I think because a lot of
people have steamed asparagus, and that’s not the best
way to eat asparagus. Personally for me, I think the best way is at a high temperature. So either roasted or sautéed, and that’s what we’re going to do. We’re going to sauté it so
that it gets nice and charred, and it still remains green and crisp, and is really the best
way to eat asparagus. Just going to give this
a rinse real quick. In here. Just because you never know. You want to rinse off your veggies. All right. Asparagus is something I’ve always wanted to see if I could grow. Unfortunately, I don’t think
it’s cold enough here in L.A., so I have not attempted it. But who knows, maybe next Spring I will. And in fact, if you guys
are interested in gardening, today is the day that I have
launched my gardening channel. I am so excited about this channel. So you guys have been asking me, “When are you going to launch?” Today’s the day. So after this recipe is done, you can head over there and
you can see my garden tour. It’s the launch episode, and
it’s basically an updated tour of everything that is
growing in my Winter garden. So I hope you subscribe. I hope you check out the videos. I’ll be posting things probably once every three weeks or so. Okay, so back to our asparagus here. So what I’m going to do is
probably flip this chicken. It’s probably time. You can see it’s time
to flip when the chicken starts to become white around the edges. Then you can just give it a good flip. We’re going to cook it on the other side. Again, we are just going
to trim this asparagus. And all we have to do really
is just cut off the edges. But you know what, before I do that, let’s get our olive oil going in this pan. So I basically just want
to heat up some olive oil. Now I do like to use olive
oil with a vegetable, because we’re not going to be searing it at such a high temperature. We’re just going to be
lightly sautéing it. And also there’s so much
more flavor in the olive oil, which is really great for the asparagus, because we’re not going to
put a ton of seasoning on it. Just a little drizzle will do it. And then we’re just going
to quickly chop off the ends of our asparagus. Give that a chop. Now I love to try to feed
asparagus to my kids. I try to tell them they’re
Mother Nature’s french fries. Doesn’t always work. But you might try that with your kids. See if that works for you. They’re so delicious. It’s such a great combination with the mustard sauce you’ll find. And this recipe is really
good also for entertaining. So it’s great for a week night meal, but if you have like guests
that are dropping in, and you need to do something
quick that looks good, this is a great go-to recipe. ‘Cause you pretty much
have everything on hand, and all you really need to do is go out and get the
asparagus and the chicken. All right. I’m just going to let that sauté. And then we’re just going to
season it with a little salt. And a little bit of pepper. Now you can just let
them hang out in there, because as I mentioned, we’re just going to want to let them char. As it’s cooking, they’ll
sort of char and sauté, and we can just keep flipping them. All right. So now our chicken– Our chicken is looking pretty good. It cooks so quickly when
it’s pounded thin like that. Let’s give that another second. All right, let me get rid
of my little scraps here. You can make room for everything else. Basically what we’re going to be doing– We’re going to be making a
sauce and it’s really easy. We’re just going to take
half a cup of chicken broth. A little bit of mustard. Now this Amora mustard. This is a French product. This is what I bring home from France. Everybody always asks me, “What do you bring home
when you go to France?” Like a case of this stuff. It’s the best mustard. It’s great in salad dressings. It’s great for this. I know it’s a very common thing in France. You find it in all the grocery stores, and people who are French always laugh, and they’re like, “You like that mustard?” And I’m like yes, it’s really good. So if you have any
trips planned to France, pick up some of that. What we’re going to do– We’re going to get our serving
platter all ready to go here. So we’re basically just going
to take off our chicken. And we are going to put it on our platter. And we just want to kind
of let it rest here. While we get the rest of the meal ready. All right. Oh, that’s sizzling. Kind of quiet it down there. Okay, so we got our chicken ready. Our asparagus is looking good. Okay. Now for the sauce. First thing we’re going to
do is we’re going to take a half a cup of our chicken
broth and pour that in there. And then we’re going to
take some of our mustard. You’re just going to add about
two teaspoons of the mustard. So I’ll take one, two. And then we’re just going to whisk this up just to combine the mustard
with the chicken broth. And then we’re going to add a teaspoon of this dried tarragon. So I love cooking with dried herbs, especially during the week
when you’re really busy, because you don’t have to chop them. All you gotta do is just measure it out. And you still get a lot of flavor, and sometimes more concentrated flavor with the dried herbs. So really just a teaspoon will do it. And we’re going to stick that in, and as this sauce starts to heat, that tarragon is going to start to infuse the broth and the mustard. So it’s almost like making a little tarragon tea if you will,
because the tarragon flavor really comes out with the hot liquid. Okay, then we’re going to
just see if our asparagus is looking good, which it is. All right. You can start to see
some of those beautiful charred marks on the asparagus. It really brings out their flavor. That can really just hang out there. So now we want to bring this broth to a little bit of a boil. Because what you want to do is, you want to reduce this
sauce down a little bit so that it’s not so liquidy. And then while that’s happening– Here, we can just clean
this up a bit here. I’m going to add some heavy cream. I know. It’s just a little indulgence, but it is going to make
this sauce so delicious. Now if you didn’t want
to add the heavy cream, if you’re trying to watch what you eat, totally get it, then you
could let this sauce cool down and then add about a tablespoon
of low fat sour cream. But you want to make sure that the sauce is really cooled down or
it will start to curdle. So see I’m just going to take a tablespoon and maybe a half. And then we’re going to stir that up. And I’m going to turn off this asparagus. Make sure we don’t burn it. And then this… sauce. We just want to let that simmer and kind of thicken up a bit. So it will just take a minute or two. Now we’re going to take our asparagus. So this is looking delicious. And we are just going to
put this on our platter. Just like this. There. Here we go. You can see how beautiful that is. Such a pretty color. All right, we’ve got our last ones here. Here we go, okay. And the sauce is looking good. And we are going to
pour this over the top. See you can see how
beautiful this will look. You can either pour it over the top, or you can serve it on the side. Either way. But see how elegant and
beautiful and quick this was? So this would be great for a dinner party. On a weekend or a week night. Either way. Now I will say this. If you have time and you wanted to add 20 to 30 more minutes onto this recipe, this goes really well with my fool-proof roasted potato recipe. So I’ll leave a link in the description. And you can check that out too and really round out the meal. But there you have it.
(bell dings) Dijon chicken with a sautéed asparagus made in less than 15 minutes. I hope you guys give this one a try, and let me know what you think. And I will see you back here next week for another easy recipe. Until then, bye. ♫ You know I coulda been a painter ♫ Mix in some color to your lives ♫ Create a disaster piece ♫ Named the man and he is God of the wife ♫ Some day ♫ La la la la la la ♫ One way ♫ La la la la la la la la ♫ Some day ♫ We can make it out of here ♫

100 comments on “Beth’s 15-Minute Chicken Dijon and Asparagus Recipe”

  1. Beth Bilous says:

    ouch metal whisk in nonstick pan, noooooooo

  2. Beth Bilous says:

    where you get those nice pinchers with plastic ends. They work nice in nonstick pans

  3. Sammy Smart says:

    Love all of your videos Beth but, my opinion is that you really don't need the background music. Your voice is soooooo relaxing and soothing, lose the music plezz, Love Ya !!!!!😎😎😎

  4. Thao Nguyen says:

    Beth you are truly the epitome of elegance

  5. Roxana Nunez says:

    Another delicious recepie I will have to try for my family ☺️thank you

  6. Olga Candelaria says:

    Mustard ruin children! Don't think so…what about ketchup??? Don't Ketchup do the same and children eat a lot of it!

  7. Aracely Galvez says:

    Just made these and it was delicious! I had to substitute the tarragon because I forgot to get it at the store but, everything else I followed to the the t. It was so easy and quick! Loved it! Thanks Beth for the recipe!

  8. Claudia Gerken says:

    Where did you buy the non stick pan ? What kind did you get?

  9. 3239861 says:

    I just watched this video I never heard that about mustard.I grew up eating it I would like think I have a good palate 🙂 delicious and easy recipe thank you for sharing

  10. Wapper Jaw says:

    I like the recipe … I see this video is old … but I will use Olive oil … the facts are in Olive oil is better than Coconut Oil. Also … I use high quality 3 ply steal pans … I don't have problems with anything (including meat) sticking to the pan.

  11. Shirina Shirina says:

    Me & my kids eat mustard a lot, sometimes using a spoon, they love it

  12. J Cheng says:

    subscribe the gardening channel right away, thx Beth

  13. Amy G says:

    Mustard is a stimulant, so it could cause ADD or other issues.

  14. angela maria says:

    I loved it

  15. Kayla sinclair says:

    Got no meat pounder 🤷

  16. Monique Ward says:

    Love this video but the sound of the whisk on the pan was uncomfortable.. eesh!

  17. 2407mauli says:

    I have been eating mustard oil from birth…we don't use coconut no issue at all

  18. gifts of grace says:

    This was a big hit with my family! Thank you Beth!

  19. Tamela Mecum says:

    What kind or brand non stick pan are you using? I usually don't cook with non stick because of the non stick material breaking down and getting in my food.

  20. miltonmoll says:

    Husband right

  21. nmarkose says:

    One of the very best cooking videos I’ve ever watched. Nice job!

  22. Anthony Gawrys says:

    Important to me is Beth's cooking comes from her heart, like me! She shows her love in
    cooking and well expressed. At times I spice heavy but I Love it! Cooking is happiness at the dinner table with much laughter and conversation as it should be. Ciao, AP

  23. Crystal Holder says:

    Salt and black pepper is not seasoning….you need more fresh herbs….

  24. Brody Rockefeller says:

    She didn't really washed her hands…

  25. thousandyard gavri278 says:

    If bob ross was a woman and cooking.

  26. Ceona Benjamin Salve says:

    I've never seen asparagus in my home country, India. I started using it after moving to South America. Nice go-to recipe.

  27. Narissa R says:

    More real time recipes please!

  28. Nancy Kelley says:

    Great recipe & p.(no pun intended-yes immature) s. I've been eating mustard for 59 years-never heard that mustard was bad for children

  29. Joan L says:

    I’m sorry, but I have to keep saying it…BETH, YOU ARE THE BEST WITH THE BEST RECIPES!

  30. Nazma Parven says:

    lovely dish

  31. Erica Gardens says:

    Thumbs down for pronouncing tour “tore” . Pulling my hair out. 😑

  32. Ms K Jones says:

    Very nice demo for mustard sauce and chicken with asparagus. 🙂

  33. Anusha Theva says:


  34. SusieG says:

    That watery sauce made me sad. You could have done a corn starch slurry or at least reduced it

  35. D S says:

    I love that the timer is on

  36. Robert Edson says:

    It's always a good idea to use a metal whisk in a non-stick pan!!! LOL!!!

  37. K L says:

    Being married to a northern German, I hear the same about palettes of children. Perhaps, or it may just be a man thing…. Wonderful channel.

  38. Roberto Fisher says:

    Your channel is solid. It would be cool if you did mashups/fusion. The format is solid and quick, and your explanations are clear, and if you added unusual combinations, it could be nice. Just a thought, merry xmas.

  39. Bridget o'Somewhere says:

    I grew up eating mustard from about age 6-8, the yellow on hot dogs and burgers and what we locally call German or Dutch, dark with partly-ground seeds. The latter was mostly on Swiss cheese (always) and rye or occasionally on other things. It seemed a little hot but I grew to like it. I never heard of Dijon until years later when it became more popular. Boetje’s is the brand of German or Dutch made locally, never wanted any other. French’s is the yellow I have always preferred. I make a simple 3-mustard potato salad, the ones above, with lots of chopped hard-boiled eggs, 3 or 4 green onions whites chopped and green tops sliced and dressed generously with half Hellman’s and half Miracle Whip, let.marinate in the fridge several hours for better flavor. Family and others like the mustard green onion style potato salad and I get to craving it. I make the classic one, too. I just guesstimate the amounts taking care to not overdo the onions. A friend made a chopped dill pickle egg potato salad with pickle juice which I like making too. We didn’t use many herbs and garnishes but I’m trying to incorporate more fresh herbs as well.

  40. Scott Leon says:

    still looks delicious in 2019!

  41. Kathryn Hansen says:

    Fantastic, I'll try this idea. Thank you Beth.

  42. Tyson Pascoe says:

    This looks so good and I’m happy I just found your channel because I’m going to try this tonight… thank you so much

  43. Tyson Pascoe says:

    I tried it just then and it was a disaster lol I guess I can learn from them

  44. lamzydivey says:

    Love your program but please turn off music when you are speaking. Very annoying

  45. strups says:

    You have good energy

  46. Edwana 365 says:

    I never had asparagus. I need to try it.

  47. Lotus Petal says:

    Yamm!😊beautiful video, beautiful lady.
    I am vegiterian, but good recipe for my boys.
    Thank you for sharing.
    Cheers 👋definitely subscribe!!

  48. Kemp Arrendale says:

    Love the timer on the corner! It provides real expectations for preparation of the meal!

  49. PRISCILLA Taylor says:

    Very nice video. Simple and quick. Thanks Beth!

  50. Abe Dulce says:

    She didn't wash her hands properly. Hoping it was shorten for the film only.

  51. carley387 says:

    Thanks Beth for the recipe. You do a great job with the details. Love you wash everything and your hands. Very important to me.

  52. Claudia Dannettell says:

    Thank you for the French mustard tip, a beautiful low carb presentation and for proving that a video can be made without any “goheads”.

  53. Bodil marie Challand says:

    Why the Music in the background annyoing

  54. hermine campbell says:


  55. Mark Garland says:

    Very good Beth

  56. dilemmix says:

    Beautiful, I will try this!
    I was born and raised in the Netherlands (Amsterdam) and we had mustard from an early age, usually on the side with croquettes or little meat balls.

  57. Sandra Salinas says:

    Looks so delicious

  58. J.Stricken Art says:

    I like avocado oil for my asparagus with salt pepper and garlic. 😋😋 and sometime sprinkle a little Parmesan on top.

  59. Melinda S says:

    Looks good. I'll make this soon with a creamy mushroom sauce 4 my chicken

  60. Maria Acosta says:

    What wine would you suggest with this? I was thinking of maybe a Syrah?

  61. Noor Allawati says:

    Trying this out today 😍

  62. Jason Burnham says:

    Two of my favorite foods 😋. Definitely going to give it a try with the sauce. Also you can hone your knifes to keep them sharp on the bottom off a coffee cup. 5-10 swipes on each side and will cut great. Also noticed the Olive Oyl look.

  63. Dejene Dessie says:

    You are so lovely. You should be a CNN anchor, so that I can watch you everyday. COOL

  64. Ken G says:

    The whole dish looks delicious…I can't wait to try it! To stay away from saturated fat I'm going to use grape seed oil which also has a high smoke temp instead of coconut oil, and I'm going to try a little corn starch to thicken the gravy instead of heavy cream.

  65. jen0street says:

    I made this tonight, and it was so quick and delicious!! Even my 14 month old was a big fan, every bite he said, “Mmmmmm, mmmmmm”. 😂

  66. Gloria Hester says:

    Gurl , it looks so tasty . Mmm , thx .

  67. James Holder says:

    She should have steamed the asparagus using a lid and a little water.

  68. Jeanette Kniebusch says:

    Affect their pallette exactly how?

  69. omrmrtz100 says:

    That was great thank you

  70. The Sightseer says:

    It looks so yummy!

  71. mydenmel says:

    tried it today for lunch its so tasty,delicious and easy 😊😋

  72. Bel Fiore says:

    I believe the mustard theory 🙂 am i correct. did you get the correct answer lol

  73. Me You says:

    First time to visit your channel….looks great. …….but I know this video is a couple years old…don't know if you wear that blouse anymore….but……has anyone else mentioned it reminded them of Olive Oyl from Popeye???

  74. Light Of The Cross says:

    This looks good !! I gotta try it

  75. tahseen naj says:

    Does that really serve 4 people that's not enough food per person

  76. Skinny Louisiana says:

    Oh my gosh!!! So yummy!!!

  77. hologram252 says:

    Thank you .. it looks yummy👍👍👍👍

  78. Dolores Du Bois says:

    Hint: Cut the ends off asparagus BEFORE removing the rubber band!

  79. Linda W says:

    Thanks Beth even though I don’t have much time cooking due to full time work and mother of kids I still enjoy watching your show. It is beautiful and professionally done

  80. K L says:

    I’m American and my husband is a German National. He’s viewpoint is opposite of your husband. He said to introduce all the flavor early. His mom and brother are chefs. And of course, taste is subjective.

  81. Jennifer Goodeaux says:

    Great! As a beginner cooker I would love to see you the temperature on the stove when you’re teaching. That would help me out.

  82. Tamika Woods says:

    This looks good

  83. Toni Maliszewski says:

    We had this and the cookies tonight, I did not have tarragon so I used dill and my husband said it was his favorite meal of all time. Thank you

  84. Ling Poww says:

    She lost me when she said shes not going to season both sides of the chicken… Wtf

  85. Azar Babayof says:

    thank you very much it was clean fast and so delicious looking

  86. Sabria Anice Berry says:

    Mother nature’s French fries 😂😂😂 I love it !

  87. Claire Coyle says:

    Beth, this is sooo good. My only tip is to double that sauce, it’s that delic

  88. Zero Yz says:

    Love it(recipe), Love you(your recipe)

  89. Cee Cee says:

    Hi Beth.. I made this tonight, and it was hands down a winner! Absolutely beautiful sauce.. Thank you so much.. Looking forward to trying more of your recipes… 😊

  90. Debbie Araque says:

    I dont have tarragon

  91. D T says:

    This recipe is simple enough for someone like me. Thank you for sharing.

  92. Justin Ericksen says:

    You can also get the mustard off Amazon. Save yourself a trip lol

  93. Alice Roberts says:

    I think it's one of them funny thing because I'm born and raised in Texas I've been eating mustard since I was a year old and I love it

  94. Muhammad Nahwan says:

    U r so entertaining 😍😍

  95. Ryan B says:

    If you want to grow your own asparagus it takes 3 years for the plant to mature and produce good asparagus.

  96. Luis Moreno says:

    OMG. Your style is great. You take advantage of time to explain and multi-task. You are easy going, entertaining and it's obviously noticeable that you love doing what you help us do. Keep it up! I'm totally subscribing! By the way, great garden! After I'm done with this video I'll check the garden tour. 😀

  97. bpxl53yewz says:

    She's like me. I use a different utensil to take the cooked chicken out of the pan. No cross-contamination : )

  98. Babydoll Nickles says:

    My favorite is chicken, thanks for sharing Sis, I like it, see you around Sis

  99. roobscoob47 says:

    @ 5:10 you must have edited something out of the video…. 🙁

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