A delicious romantic menu. Also delicious served this over white rice.
If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 30-35 minutes. (Check at 30 minutes, if cooked through, remove. If chicken breast are really large you may need to cook 5 minutes longer.) While chicken cooks prepare cream sauce and asparagus.
Place sauce pan on medium/high heat. Add olive oil and saute garlic for 30 seconds. Add cream, lemon juice, mustard, and capers. Cook, stirring frequently for four minutes. Remove from heat and stir in fresh dill.
Add a few turns of freshly ground pepper and a couple pinches of sea salt. Taste, adjust if needed, set aside.
Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle each chicken breast with a 1/4 cup cream sauce, garnish with remaining chopped dill and serve!