Tangy Warm Chicken Salad

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - divided
2		Chicken breasts - skinned, boned,
		And cut into thin strips
1/3 cup	48g / 1.7oz	Chopped red pepper
1 cup	237ml	Cooked asparagus pieces
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Dried tarragon
		= (or 1 tbspn minced fresh tarragon)
1 cup	237ml	Whipping cream
1 tablespoon	15ml	Dijon-style prepared mustard
1/4 cup	23g / 0.8oz	Toasted almonds

Recipe Instructions

Over low heat, melt 2 tablespoons butter in large skillet. Saute 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.

This recipe yields 5 servings; 2.1 carb grams per (2/3 cup) serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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