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Tangy Warm Chicken Salad
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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 a large skillet. Sauté chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in a 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 carbs per (2/3 cup) serving.
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