Asparagus Sauced Chicken

Makes 6 Servings


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.