Tangy warm chicken salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | (1/2 stick) butter, divided |
| 2 | Whole chicken breasts, | |
| Skinned, | ||
| Boned and cut into thin | ||
| Strips | ||
| ⅓ | cup | Chopped red peper |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Dried tarragon OR |
| 1 | tablespoon | Fresh tarragon, minced |
| 1 | cup | Whipping cream |
| 1 | cup | Cooked asparagus pieces |
| 1 | tablespoon | Dijon-style prepared |
| Mustard | ||
| ¼ | cup | Toasted almonds |
Directions
Melt 2 tablespoons butter in large skillet. Saut‚ chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low stirring constantly until cream is reduced and thickened, about 5 minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Serve immediately with almonds sprinkled on top.
Note: May be served with hot, cooked rice.
Serving Size: about ⅔ cup
Nutritional Information per serving Calories 420 Total Fat 33 g Total Carbohydrates 7 g Protein 25 g Vitamin A 45 %DV Calcium 75 mg