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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Tangy Warm Chicken Salad
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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 carbs per (2/3 cup) serving.
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