| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Chicken, Salads | 5 | Servings |
INGREDIENTS
| 1/4 | c | Butter; divided |
| 2 | Whole chicken breasts skinned, boned and cut into thin strips | |
| 1/3 | c | Chopped red peper |
| 2 | tb | Minced shallots |
| 1 | ts | Dried tarragon; OR… Fresh tarragon, minced |
| 1 | c | Whipping cream |
| 1 | c | Cooked asparagus pieces |
| 1 | tb | Dijon-style mustard |
| 1/4 | c | Toasted almonds |
| per serving Calories 420 Total Fat 33 g Total |
INSTRUCTIONS
Melt 2 tablespoons butter in large skillet. Sauté 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. Yield: 5 servings Serving Size: about 2/3 cup Nutritional Information Carbohydrates 7 g Protein 25 g Vitamin A 45 %DV Calcium 75 mg Copyright American Dairy Association (Reprinted with permission) Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”