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2 Boneless, Skinless Chicken Breasts
8-10 stalks asparagus
1 Can Pillsbury Crescent Rolls
1 Cup Heavy Whipping Cream
1-2 T Course Ground Dijon Mustard
Cut chicken breasts in half, leaving you with 4 pieces of chicken. Salt and Pepper both sides of the chicken breasts.
Brown the chicken breasts in a skillet. Roll out crescent rolls,cut into squares. Cut asparagus into half leaving short stalks. Place 2-3 stalks in the middle of each crescent square, place chicken on top. Pull crescent dough over and cover, pressing to seal. Place onto cookie sheet and bake according to crescent roll instructions.
While chicken is baking place 1-2 T dijon mustard into the bottom of the skillet. Add 1/4 cup of the heavy whipping cream and stir with a whisk to mix. Bring to a slight simmer, adding heavy cream until the sauce has reached the thickness you desire (I prefer mine like a thick soup, i.e. cream of mushroom). Set aside.
When chicken is completed place a large spoonful of dijon cream sauce onto your plate, using spoon to spread into circle. Place chicken on top and serve.
Feedback: I made this recipe up because I wanted to suprise my husband for dinner. Translation: I wanted something that looked complicated but really took me no time at all. This came out great, was delicious, and was easy. The only thing that I would do slightly different would be to add a little cheese inside next time.
