 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is probably my favorite chicken salad that my mom made. She loved her chicken salad and was always experimenting. This was one she and I both made often. Hope you enjoy it as much as we do. Ingredients:
1/4 cup butter divided |
2 whole chicken breasts skinned boned and cut into thin strips |
1/3 cup chopped red pepper |
2 tablespoons minced shallots |
1 tablespoon fresh tarragon minced |
1 cup whipping cream |
1 cup cooked asparagus pieces |
1 tablespoon spicy mustard |
1/4 cup toasted almonds |
Directions:
1. Melt 2 tablespoons butter in large skillet then sauté chicken pieces until cooked.
2. Meanwhile melt remaining butter in medium skillet.
3. Cook pepper, asparagus, shallots and tarragon over medium heat 5 minutes then set aside.
4. Add whipping cream to chicken then heat to boiling stirring frequently.
5. Reduce heat to low stirring constantly until cream is reduced and thickened.
6. Stir in vegetable mixture and mustard cooking until thoroughly heated.
7. Serve immediately with almonds sprinkled on top.
|
|