Beth's 15-Minute Chicken Dijon and Asparagus Recipe
entertainingwithbeth#cookingchannel #easyrecipes Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format …
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entertainingwithbeth#cookingchannel #easyrecipes Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format …
What wine would you suggest with this? I was thinking of maybe a Syrah?
Looks good. I'll make this soon with a creamy mushroom sauce 4 my chicken
I like avocado oil for my asparagus with salt pepper and garlic. 😋😋 and sometime sprinkle a little Parmesan on top.
Looks so delicious
Beautiful, I will try this!
I was born and raised in the Netherlands (Amsterdam) and we had mustard from an early age, usually on the side with croquettes or little meat balls.
Very good Beth
hermine
Why the Music in the background annyoing
Thank you for the French mustard tip, a beautiful low carb presentation and for proving that a video can be made without any “goheads”.
Thanks Beth for the recipe. You do a great job with the details. Love you wash everything and your hands. Very important to me.
She didn't wash her hands properly. Hoping it was shorten for the film only.
Very nice video. Simple and quick. Thanks Beth!
Love the timer on the corner! It provides real expectations for preparation of the meal!
Yamm!😊beautiful video, beautiful lady.
I am vegiterian, but good recipe for my boys.
Thank you for sharing.
Cheers 👋definitely subscribe!!
I never had asparagus. I need to try it.
You have good energy
Love your program but please turn off music when you are speaking. Very annoying
I tried it just then and it was a disaster lol I guess I can learn from them
This looks so good and I’m happy I just found your channel because I’m going to try this tonight… thank you so much
Fantastic, I'll try this idea. Thank you Beth.
still looks delicious in 2019!
I grew up eating mustard from about age 6-8, the yellow on hot dogs and burgers and what we locally call German or Dutch, dark with partly-ground seeds. The latter was mostly on Swiss cheese (always) and rye or occasionally on other things. It seemed a little hot but I grew to like it. I never heard of Dijon until years later when it became more popular. Boetje’s is the brand of German or Dutch made locally, never wanted any other. French’s is the yellow I have always preferred. I make a simple 3-mustard potato salad, the ones above, with lots of chopped hard-boiled eggs, 3 or 4 green onions whites chopped and green tops sliced and dressed generously with half Hellman’s and half Miracle Whip, let.marinate in the fridge several hours for better flavor. Family and others like the mustard green onion style potato salad and I get to craving it. I make the classic one, too. I just guesstimate the amounts taking care to not overdo the onions. A friend made a chopped dill pickle egg potato salad with pickle juice which I like making too. We didn’t use many herbs and garnishes but I’m trying to incorporate more fresh herbs as well.
Your channel is solid. It would be cool if you did mashups/fusion. The format is solid and quick, and your explanations are clear, and if you added unusual combinations, it could be nice. Just a thought, merry xmas.
Being married to a northern German, I hear the same about palettes of children. Perhaps, or it may just be a man thing…. Wonderful channel.
It's always a good idea to use a metal whisk in a non-stick pan!!! LOL!!!
I love that the timer is on
That watery sauce made me sad. You could have done a corn starch slurry or at least reduced it