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Chicken Breasts and Asparagus Mimosa
Ingredients
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 1 tablespoon minced shallot
  • 1 tablespoon minced fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1 1⁄4 teaspoons table salt, divided
  • 1 1⁄4 teaspoons pepper, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 1 1⁄2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
  • 2 hard-boiled eggs, peeled
Steps
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