Balsamic Dijon Chicken with Asparagus

Ingredients

1. Balsamic Vinegar
2. Olive Oil
3. Dijon Mustard
4. Garlic
5. Thyme
6. Chicken Cutlet
7. Asparagus
8. Tomatoes
9. Salt & Pepper

Balsamic Dijon Chicken with Asparagus

Create a marinade combining the balsamic vinegar, olive oil, dijon mustard, minced garlic, and some thyme. Mix everything thoroughly and pour into a Ziploc bag. Insert chicken and refrigerate overnight.

To prepare the asparagus, gently bend the stalks. It should break at its natural breaking point, getting rid of the more woody portion. Mince a clove of garlic and dice some tomatoes. Drizzle some olive oil on the asparagus, season with salt and pepper, and gently toss. Add olive oil in a pan with medium heat. Sauté the asparagus for 4-5 minutes, turn off the heat, and then cover pan with a lid to steam. 

While you are sautéing the asparagus, place another pan over medium-high heat for the chicken. Add some olive oil, and when it comes up to heat, remove the chicken from its marinade and into the pan. Cook the chicken cutlets 2-3 minutes on each side.