Nutty Pecan Chicken Delight with Zesty Mustard Cream & Roasted Asparagus

Preheat the oven to 400ºF (205°C).

Season the thin-cut chicken breasts evenly on both sides with half a teaspoon each of salt and pepper.

Arrange the trimmed asparagus in a single layer on a baking sheet, drizzle it with 1 tablespoon of olive oil and season with half a teaspoon each of salt and pepper.

Ensure the asparagus is evenly coated in the oil and seasonings by turning it around on the baking sheet.

Place the baking sheet in the oven and roast the asparagus until it is crisp-tender, a process that should take between 15 to 20 minutes depending on the thickness of the asparagus stalks.

While the asparagus cooks, create a mixture by combining 1 tablespoon each of Dijon mustard and heavy cream in a shallow bowl.

Dip each chicken breast into the Dijon cream mixture, then into the chopped pecans, making sure to evenly coat each side of the chicken.

In a nonstick pan, heat 2 tablespoons of olive oil over medium-high heat and sauté the chicken for about 3 minutes per side, until they achieve a beautiful golden-brown color.

Transfer the pecan-crusted chicken onto the baking sheet with the asparagus and bake together for another 12 minutes.

Deglaze the pan with the remaining heavy cream and Dijon mustard, throwing in a pinch of salt and pepper for an added flavor, then simmer the mixture for about 1-2 minutes to create a rich, creamy sauce.

Drizzle the creamy sauce onto the cooked pecan-crusted chicken and garnish the serving with a sprinkle of chopped Italian parsley.

Serve your meal with the roasted asparagus on the side.