Name: Chicken and Asparagus in Mushroom Sauce
Ingredients: 2 tb Butter Buds®; 2 tb Flour; 1/4 ts Dried tarragon; 1 ds Pepper; 2 tb White wine; 1/4 ts Dry mustard; 1 c Skim milk; less 2 TBSP.; 1/2 c Nonfat cheddar cheese; shredded; 4 oz Mushroom; sliced; 2 tb Scallion; chopped; 4 Chicken breast halves; pounded thin; 12 Asparagus spears

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	4	Servings

INGREDIENTS

2	tb	Butter Buds®
2	tb	Flour
1/4	ts	Dried tarragon
1	ds	Pepper
2	tb	White wine
1/4	ts	Dry mustard
1	c	Skim milk; less 2 TBSP.
1/2	c	Nonfat cheddar cheese; shredded
4	oz	Mushroom; sliced
2	tb	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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