- Marinate Time
- 20 mins
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 4
- Compliments Balance Boneless Skinless Chicken Breasts
- 1/2 cup
- fat-free zesty Italian salad dressing
- 1/4 cup
- low salt soy sauce
- 1 tsp
- dry mustard
- 1/4 cup
- chopped onion
- 3 tbsp
- Compliments Canola Oil
- 1/2 pound
- mushrooms, rinsed, cleaned, dried, halved
- 1
- bunch asparagus, cut into 11/2-inch pieces on bias
- 1 cup
- fava beans, peeled, blanched to al dente
- Salt and pepper to taste
- For Mustard Sauce
- 1 tbsp
- fresh lemon juice
- 11/2 tsp
- Sensations Original Dijon Mustard
- 4 tbsp
- Compliments Extra Virgin Olive Oil, divided
- 2 tsp
- drained capers
- 1 tbsp
- Compliments Organic Fresh Tarragon, chopped
Method
Step 1
Whisk lemon juice and mustard in small bowl.
Step 2
Gradually whisk in 4 tablespoons oil.
Step 3
Stir in drained capers and chopped tarragon.
Step 4
Season dressing to taste with salt and pepper.
Step 5
Prepare grill for cooking, mix Italian dressing, soy sauce, dry mustard
Step 6
and onion.
Step 7
Marinate chicken breast in sauce 20 minutes to 1 hour.
Step 8
Grill 10 minutes per side (can also be broiled).
Step 9
Once cooked, keep warm until served.
Step 10
Heat another pan over high heat; add oil, then mushrooms.
Step 11
Cook mushrooms until tender, add asparagus and fava beans to pan and cook until all vegetables are heated through.
Step 12
Spoon vegetables in center of 4 plates, top with grilled chicken, generously spoon mustard sauce over chicken and serve.
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