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Low Carb Luxury Recipe!
Tangy Warm Chicken Salad

  • 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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