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| 1/4 Tasse | butter divided |
| 2 | Whole chicken breasts skinned, boned and cut into thin strips |
| 1/3 Tasse | Chopped red peper |
| 2 Esslöffel | shallots minced |
| 1 Teelöffel | Dried tarragon; Or... |
| 1 Esslöffel | Fresh tarragon, minced |
| 1 Tasse | whipping cream |
| 1 Tasse | Cooked asparagus pieces |
| 1 Esslöffel | Dijon mustard |
| 1/4 Tasse | Toasted almonds |
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Melt 2 tablespoons butter in large skillet. Sauté chicken pieces unti= l
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.
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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