Tangy warm chicken salad

Yield: 5 Servings

Measure 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

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

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