Name: Chicken Breasts and Asparagus Mimosa
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon capers, rinsed and chopped; 1 tablespoon minced shallot; 1 tablespoon minced fresh tarragon; 2 teaspoons Dijon mustard; 1 1⁄4 teaspoons table salt, divided; 1 1⁄4 teaspoons pepper, divided; 5 tablespoons extra-virgin olive oil, divided; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths; 2 hard-boiled eggs, peeled

Why This Recipe Works

Classic French asparagus mimosa is a dish that celebrates contrast and balance—tender asparagus paired with a sharp, mustardy vinaigrette and finished with finely grated hard-cooked eggs for richness and texture. It’s traditionally served as a light starter; we turned this elegant dish into a satisfying meal by incorporating lean protein in the form of seared chicken breasts. We used one skillet to cook both the chicken and asparagus, meaning fewer pots to wash on a busy weeknight. The vinaigrette—punched up with red wine vinegar, briny capers, and fresh tarragon—added contrast and elevated the
simplicity of the ingredients.

Before You Begin

Finely grated hard-boiled eggs are the traditional garnish for this take on a classic French dish, but they can be omitted if preferred.

Instructions

Whisk vinegar, capers, shallot, tarragon, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Slowly whisk in 2 tablespoons oil until incorporated.

Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and chicken registers 160 degrees, 6 to 8 minutes per side. Transfer chicken to plate and tent with foil.

Add asparagus and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook until crisp-tender, 5 to 7 minutes. Divide asparagus and chicken among individual plates. Drizzle vinaigrette over chicken and asparagus. Grate eggs on small holes of box grater over chicken and asparagus. Serve.