Honey Mustard Pretzel Chicken and Roasted Asparagus with Mushroom Mustard Cream

While on the What's Cooking board on TheNest.com, one of the girls (Branni) posted a simple recipe to doll up an ordinary chicken breast. And the recipe for the asparagus cream sauce came from Book 8 of the WW new Momentum Plan, "Beyond Chicken." The original recipe called for shallots instead of mushrooms, but the grocery store was all out today.

Honey Mustard Pretzel Chicken
2 four to six oz. chicken breasts
3 Tbsp. dijon mustard
3 Tbsp. honey
2 oz. (or so) pretzel sticks, crushed

Preheat oven to 375 degrees. Combine the mustard and honey in a small dish and microwave for 10-15 seconds to melt the honey. Stir and set aside.

Place the crushed pretzels in a shallow bowl. Slather apx. 1 Tbsp of the mixture on each of the two chicken breasts. One at a time, place them in the pretzels and press down to coat. Repeat on the other side and then on the other chicken breast.

Spray a baking dish with cooking spray. Bake uncovered for 20 minutes at 375 degrees, adjusting the time for larger/smaller chicken breasts.

Serve with the remaining sauce.

Roasted Asparagus with Mushroom Mustard Cream
1 bunch asparagus
1 tsp. vegetable oil
2 mushrooms, chopped
2 tsp. flour
1/4 c fat free evaporated milk
1/4 c fat free chicken broth
2 tsp. coarse-grain mustard

Heat oil in a small saucepan over low heat. Add the mushrooms and cook until soft, about 6 minutes. Stir in the flour.

Very gradually whisk in milk and broth. Bring to a simmer and let cook 1 minute. Whisk in mustard and season with salt, if desired. Cover and keep warm.

Steam asparagus until tender, about 3 to 4 minutes. Divide the asparagus and top each serving with approximately 5 Tbsp of suace.

WW Points per Serving (above recipe serves 2): 2 points