Yield: 5 Servings
Measure | Ingredient |
---|---|
¼ cup | (1/2 stick) butter, divided |
2 \N | Whole chicken breasts, |
\N \N | Skinned, |
\N \N | Boned and cut into thin |
\N \N | 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 |
\N \N | 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