Serves: 3
Total Calories: 679
1. Over low heat, melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout.
2. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red bell pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside.
3. 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.
4. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.
This Tangy Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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