Side Pannel
Tangy Warm Chicken Salad
Tangy Warm Chicken Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Poultry
Ingredients List
- 1/4 c Butter; divided
- 2 Whole chicken breasts
- - skinned, boned and
- - cut into thin strips
- 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 mustard
- 1/4 c Toasted almonds
Directions
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.
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 Vitamin A 45 %DV Calcium 75 mg
Copyright American Dairy Association (Reprinted with permission)
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.
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 Vitamin A 45 %DV Calcium 75 mg
Copyright American Dairy Association (Reprinted with permission)
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