Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into the center of a breast reads 170°F.

TIP

This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (remember that 3 teaspoons= 1 tablespoon). To serve 6 people, use 6 breasts, 3/4 pound asparagus, 6 tablespoons unsalted butter, 2 tablespoons Dijon-style mustard, 1/4 tablespoons lemon juice, and 3 tablespoons half and half.

Meanwhile, wash asparagus and trim about 2 inches off bottom of stem. In a large skillet, bring about 1/2 inch of water to a boil. Season the water with salt and add the asparagus. Cook the asparagus for about 3 minutes or until bright green and tender. Remove asparagus and water from skillet and reduce heat to low.

Melt butter in skillet over low heat and add mustard, lemon juice and half and half while stirring with a whisk for about 2 minutes. Season with salt to taste.

Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.