1Season the chicken breast with salt and pepper. Add oil to skillet. Cook the chicken for 5 or 6 minutes each side. Remove chicken from pan. Set aside
2Add the garlic and shallots. cook about 1 minute. Add the wine and let most evaporate scraping up bits on bottom of pan.
3Add the chicken stock. Bring to a simmer. Whisk in the mustard and sour cream. Add the lemon juice and cook until thick. Add the chicken back to pan and cook until chicken is warm and no longer pink in middle.
Slice into pieces
4For the quinoa
Add the quinoa and the chicken stock to a saucepan. Bring to a boil and reduce to a simmer and simmer until the stock has been absorbed. Stir in the cheese and cook until cheese is melted
5For the asparagus
Place the oil in a large skillet. Add the asparagus and fry until browned. Season with salt and pepper
6Serve the chicken and sauce over the quinoa and top with the asparagus