Creamy Dijon Chicken

• 3 skinless, boneless chicken breasts
• 1 carrot, thinly sliced
• 1 red or green pepper, chopped
• 1 celery stalk, thinly sliced
• 1/2 onion, chopped
• 2 cups (500 mL) small broccoli florets
• 1/2 cup (125 mL) frozen peas vegetable oil
• 3 tbsp (45 mL) butter
• 1/4 cup (50 mL) all-purpose flour
• 1 1/2 cups (375 mL) milk
• 1 tbsp (15 mL) dried thyme leaves or rosemary or 3 tbsp (45 mL) finely chopped fresh thyme or rosemary
• 1 tsp (5 mL) salt
• 1/2 397-g pkg frozen puff pastry, thawed
• 1 egg, beaten

Melt butter in a large frying pan over medium-high heat. Add chicken. Cook until golden, about 3 - 4 minutes per side, remove to a plate. Add onion to pan. Cook stirring often, until soft, about 2 - 3 minutes Add wine and mustard. Stir often until most of the liquid has been absorbed, about 1 - 2 minutes. Pour in 35% cream, then, add 18% cream. Bring to a boil. Return chicken to pan. Add asparagus. Reduce heat to medium. Simmer, stirring occasionally and turning chicken a few times until chicken is springy when pressed and asparagus is tender-crisp. About 8 - 10 minutes.

Serves 4