Chicken Breasts and Asparagus Mimosa
By Jessica RudolphPublished on March 5, 2024
Time
45 Minutes
Yield
Serves 4
Ingredients
2 tablespoons red wine vinegar 1 tablespoon capers, rinsed and chopped1 tablespoon minced shallot 1 tablespoon minced fresh tarragon 2 teaspoons Dijon mustard 1 1⁄4 teaspoons table salt, divided1 1⁄4 teaspoons pepper, divided5 tablespoons extra-virgin olive oil, divided4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths2 hard-boiled eggs, peeled
Before You Begin
Finely grated hard-boiled eggs are the traditional garnish for this take on a classic French dish, but they can be omitted if preferred.
Instructions
- Whisk vinegar, capers, shallot, tarragon, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Slowly whisk in 2 tablespoons oil until incorporated.
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and chicken registers 160 degrees, 6 to 8 minutes per side. Transfer chicken to plate and tent with foil.
- Add asparagus and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook until crisp-tender, 5 to 7 minutes. Divide asparagus and chicken among individual plates. Drizzle vinaigrette over chicken and asparagus. Grate eggs on small holes of box grater over chicken and asparagus. Serve.
Time
45 MinutesYield
Serves 4Ingredients
2 tablespoons red wine vinegar
1 tablespoon capers, rinsed and chopped
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon
2 teaspoons Dijon mustard
1 1⁄4 teaspoons table salt, divided
1 1⁄4 teaspoons pepper, divided
5 tablespoons extra-virgin olive oil, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
2 hard-boiled eggs, peeled
Ingredients
2 tablespoons red wine vinegar
1 tablespoon capers, rinsed and chopped
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon
2 teaspoons Dijon mustard
1 1⁄4 teaspoons table salt, divided
1 1⁄4 teaspoons pepper, divided
5 tablespoons extra-virgin olive oil, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
2 hard-boiled eggs, peeled
Ingredients
2 tablespoons red wine vinegar
1 tablespoon capers, rinsed and chopped
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon
2 teaspoons Dijon mustard
1 1⁄4 teaspoons table salt, divided
1 1⁄4 teaspoons pepper, divided
5 tablespoons extra-virgin olive oil, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
2 hard-boiled eggs, peeled
Why This Recipe Works
Classic French asparagus mimosa pairs asparagus with a mustardy vinaigrette and fluffy shredded hard-boiled eggs. We added seared chicken breasts and cooked everything in one skillet for an easy weeknight dinner.
Before You Begin
Finely grated hard-boiled eggs are the traditional garnish for this take on a classic French dish, but they can be omitted if preferred.
Instructions
- Whisk vinegar, capers, shallot, tarragon, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Slowly whisk in 2 tablespoons oil until incorporated.
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and chicken registers 160 degrees, 6 to 8 minutes per side. Transfer chicken to plate and tent with foil.
- Add asparagus and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook until crisp-tender, 5 to 7 minutes. Divide asparagus and chicken among individual plates. Drizzle vinaigrette over chicken and asparagus. Grate eggs on small holes of box grater over chicken and asparagus. Serve.
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