Title: Tangy warm chicken salad
 Categories: Chicken
      Yield: 5 Servings
 
    1/4 c  (1/2 stick) 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
      1 tb Fresh tarragon, minced
      1 c  Whipping cream
      1 c  Cooked asparagus pieces
      1 tb Dijon-style prepared
           Mustard
    1/4 c  Toasted almonds
 
  Melt 2 tablespoons butter in large skillet.  Saut‚ 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.
  
  Serving Size: about 2/3 cup
  
  Nutritional Information per serving Calories 420 Total Fat 33 g Total
  Carbohydrates       7 g Protein 25 g Vitamin A 45 %DV Calcium 75 mg