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Ingredients: 1/4 cup (1/2 stick) butter, divided 2 whole chicken breasts (skinned, boned and cut into thin strips) 1/3 cup chopped red pepper 1 cup cooked asparagus pieces 2 tablespoons minced shallots 1 teaspoon dried tarragon (OR 1 tablespoon fresh tarragon, minced.) 1 cup whipping cream 1 tablespoon Dijon-style prepared mustard 1/4 cup toasted almonds Over low heat, 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. Sprinkle with almonds and serve immediately. Makes 5 servings. 2.1 cbarbs per (2/3 cup) serving. |