Chicken and asparagus in mushroom sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter Buds® |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Dried tarragon |
| 1 | dash | Pepper |
| 2 | tablespoons | White wine |
| ¼ | teaspoon | Dry mustard |
| 1 | cup | Skim milk; less 2 TBSP. |
| ½ | cup | Nonfat cheddar cheese; shredded |
| 4 | ounces | Mushroom; sliced |
| 2 | tablespoons | Scallion; chopped |
| 4 | Chicken breast halves; pounded thin | |
| 12 | Asparagus spears | |
Directions
Heat butter buds, add flour, tarragon and pepper, whisking until smooth.
Whisk in wine and mustard. Gradually add milk, whisking until smooth.
Microwave UNCOVERED on HIGH for 4-6 min, whisking every minute. When sauce thickens and coats whisk, add ¾ of the cheese, mushrooms, and scallion.
Microwave UNCOVERED on HIGH for 1 min. and whisk until smooth.
On top of each breast, evenly sprinkle remaining cheese. Place 3 asparagus spears over cheese and fold edges of chicken around asparagus. Secure with toothpick. Place rolls in baking dish, arranged like the spokes of a wagon wheel, and cover with cheese and mushroom sauce. COVER dish with plastic.
Microwave on HIGH for 5-8 min. or until chicken is done. Let stand, covered for 5 min.
Recipe by: Goof Proof Healthy - 116 Posted to MC-Recipe Digest by Vickie <pvreg@...> on Feb 13, 1998