I started making chicken with a mustard cream sauce, but then I tasted it and decided it needed an added depth of flavor. I opened my frig and scanned the door when I saw bbq sauce and fig jam…jackpot! Has that ever happened to you? You start making a recipe then half-way through decide to switch it up? Sometimes it’s to find a different flavor, but other times it can be because you didn’t realize you didn’t have onions, soy sauce, or chicken broth and you have to make a substitution. This was one of those recipes and it turned out even better than expected!
Chicken with Mustard Fig Sauce over Roasted Asparagus
1 lb asparagus, trimmed
4 chicken cutlets
2 garlic cloves, minced
1 tbs rosemary, chopped
2 tbs whole grain dijon mustard
2 tbs coconut milk
1/4 c chicken stock
2 tbs bbq sauce
1 tbs fig jam
Preheat oven to 350 degrees. Toss asparagus with olive, salt, and pepper and arrange onto a baking sheet. Roast for 20 minutes.
Heat olive oil over medium high heat in a large saute pan. Season chicken cutlets with salt and pepper then place in pan cooking 3-4 minutes per side or until fully cooked, remove to a plate and lower heat to medium. Add garlic and rosemary, cook until fragrant, 1 minute. Stir in mustard then add coconut milk, chicken stock, bbq sauce, and fig jam. Bring sauce to a simmer and let reduce to concentrate the flavors, about 3 minutes. Add chicken and any juice back to the pan.
Serve chicken over asparagus with sauce all over the top.