Chicken with Mustard Sauce and Asparagus Spears

I found a recipe online that was ok but lacked some flavor so tonight I tried it again and tweaked it a little bit and it was delicious!  The sauce was really amazing!

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves 
3/8 teaspoon Himalyan salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided 
1/4 cup unfiltered apple cider 
1/4 white wine
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided 
1 tsp dried parsley
12 asparagus spears

Preparation

1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in wine, mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Asparagus spears; sauté 3 minutes or until lightly browned. Add remaining  salt and 1/4 cup broth to pan; cover and cook 4 -6minutes or until crisp-tender. Serve spears with chicken and sauce.