| 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
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