Tangy warm chicken salad
Last updated 6/12/2012 12:58:25 AM. Recipe ID 21176. Report a problem with this recipe.
Title: Tangy warm chicken salad
Yield: 5 Servings
1/4 c (1/2 stick) butter, divided
2 Whole chicken breasts,
Boned and cut into thin
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
1/4 c Toasted almonds
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. 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
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