Directions:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through.
- Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
- Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.89 Kcal (1930 kJ) | ||
| Calories from fat | 185.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 55.7mg | 19% | |
| Sodium | 830.22mg | 35% | |
| Potassium | 794.61mg | 17% | |
| Total Carbs | 48.99g | 16% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 22.75g | 45% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 4.4mg | 25% | |
| Calcium | 264.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 122.91 Kcal (515 kJ) | ||
| Calories from fat | 49.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 32% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 19% | |
| Sodium | 221.4mg | 35% | |
| Potassium | 211.91mg | 17% | |
| Total Carbs | 13.06g | 16% | |
| Sugars | 1.4g | 21% | |
| Dietary Fiber | 1.48g | 22% | |
| Protein | 6.07g | 45% | |
| Vitamin C | 4.6mg | 29% | |
| Iron | 1.2mg | 25% | |
| Calcium | 70.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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