Asparagus Sauced Chicken

Ingredients

2	cups	Minute^® White Rice, uncooked
1	Tbsp	olive oil
		salt and ground black pepper, to taste (optional)
6		boneless skinless chicken breasts
2	Tbsps	butter
2	Tbsps	all purpose flour
2	cups	milk
2	Tbsps	dijon mustard
1	lb	asparagus, trimmed, cut diagonally into 1-1/2 inch pieces
1	tsp	instant chicken bouillon

Prepare rice according to package directions.
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 8 minutes or until cooked through. Remove chicken from skillet and keep warm.
Add butter to skillet and melt. Stir in flour and cook 1 minute, stirring frequently. Add milk and mustard and stir well to incorporate. Bring to a boil, stirring constantly. Reduce heat and add asparagus. Simmer 5 minutes, stirring occasionally, until asparagus are crisp-tender and sauce is creamy.
Serve rice topped with chicken, asparagus and sauce.