Tangy Warm Chicken Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
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 peper,
2 tbsp: Minced shallots,
1 tsp: Dried tarragon OR,
1 tbsp: Fresh tarragon, minced
1 cup: Whipping cream,
1 cup: Cooked asparagus pieces,
1 tbsp: Dijon-style prepared,
Mustard,
1/4 cup: Toasted almonds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Chicken