Tangy Warm Chicken Salad

Tangy Warm Chicken Salad
Tangy Warm Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1/4

    cup butter - (1/2 stick) 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 tbspn minced fresh tarragon)

  • 1

    cup whipping cream

  • 1

    tablespoon Dijon-style prepared mustard

  • 1/4

    cup toasted almonds

Directions

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. This recipe yields 5 servings; 2.1 carb grams per (2/3 cup) serving.

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