Mustard Chicken Breasts and Asparagus Sauce on French Loaf

Mustard chicken breasts and asparagus sauce on french loaf.

Living in Singapore this works perfectly as an all year round summer lunch and works very well with a Mojito cocktail. I will hopefully post a recipe for that soon.

Preparation time: 20 minutes
Cooking time: 15 minutes

Mustard Chicken Breasts

300 g boneless chicken breasts
2 tbsp Dijon Mustard
2 tsp Olive oil

French Loaf

Mix the Dijon mustard and the olive oil together in a bowl.
Rub the mustard mixture on the chicken breasts and fry on a griddle pan until cooked through.

For the Asparagus Sauce

200g Asparagus
Juice of 1 lime
1 Handful of spring onions
3 tbsp Olive oil
Sea salt and ground black pepper to taste

Boil the asparagus in a pot for 5 minutes on medium heat.
Remove from heat and allow to cool for 5 minutes.
Blend the asparagus and other ingredients in a blender until smooth.

Serve on the french loaf with the mustard chicken breasts.