2 people, can be increased as needed
2 large bone-in chicken breast halves, cut in half again
1 tablespoon Olé extra virgin olive oil
4 tablespoons butter
1 bunch asparagus, cut into 3 inch pieces
1 tablespoon Dijon mustard
1/8 cup heavy cream
Fresh ground pepper
1. Heat butter and Olé extra virgin olive oil in large deep skillet over medium high heat until melted. Add chicken and cook for a few minutes on each side until browned. Cover skillet, reduce heat to medium low and cook for another 15 minutes.
2. When chicken has cooked for 15 minutes, add asparagus and cook for another 5 minutes. Remove chicken and asparagus and set aside.
3. Add mustard and cream to skillet, raise heat to medium and stir until combined and heated. Return chicken and asparagus to skillet and stir everything around until well-coated with sauce.
4. Place chicken and asparagus on warmed plates, drizzle any sauce left in the pan on top and serve right away.