1/4 cup (1/2 stick) butter, 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 tablespoon fresh tarragon, minced
1 cup whipping cream
1 tablespoon Dijon-style prepared mustard
1/4 cup toasted almonds

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.

Note: May be served with hot, cooked rice.

Yield: 5 servings
Serving Size: about 2/3 cup

Nutritional Information Per Serving
Calories: 420
Total Fat: 33 g
Total Carbohydrates: 7 g
Protein: 25 g
Calcium:75 mg