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CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 4 Servings

INGREDIENTS

2 T Butter Buds®
2 T Flour
1/4 t Dried tarragon
1 ds Pepper
2 T White wine
1/4 t Dry mustard
1 c Skim milk, less 2 TBSP.
1/2 c Nonfat cheddar cheese
shredded
4 oz Mushroom, sliced
2 T Scallion, chopped
4 Chicken breast halves
pounded thin
12 Asparagus spears

INSTRUCTIONS

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 3/4 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@gte.net> on Feb 13, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 74mg
Sodium: 2425.7mg
Potassium: 1747.2mg
Carbohydrates: 24.8g
Fiber: 8.7g
Sugar: <1g
Protein: 43.3g


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