Warm Chicken Salad
Low Carbohydrate Recipe
Chicken breast strips sauteed in butter with boiled whipped cream adding a creamy sauce. A mixture of healthful sauteed vegetables are added and pecans garnish the top.
1/4 cup butter, divided
2 whole chicken breasts (skinned, boned and cut into thin strips)
1/3 cup chopped red bell pepper
1 cup cooked asparagus pieces
2 tablespoons minced shallots
1 teaspoon dried tarragon (or 1-tablespoon fresh, 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. 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 five 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 five minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.
Recipe makes 5 servings