Directions:
- Melt 2 tablespoons butter in large skillet then sauté chicken pieces until cooked.
- Meanwhile melt remaining butter in medium skillet.
- Cook pepper, asparagus, shallots and tarragon over medium heat 5 minutes then set aside.
- Add whipping cream to chicken then heat to boiling stirring frequently.
- Reduce heat to low stirring constantly until cream is reduced and thickened.
- Stir in vegetable mixture and mustard cooking until thoroughly heated.
- Serve immediately with almonds sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.95 Kcal (1105 kJ) | ||
| Calories from fat | 231.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.78g | 40% | |
|---|---|---|---|
| Cholesterol | 63.8mg | 21% | |
| Sodium | 63.74mg | 3% | |
| Potassium | 254.43mg | 5% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 220.42 Kcal (923 kJ) | ||
| Calories from fat | 193.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.53g | 40% | |
|---|---|---|---|
| Cholesterol | 53.28mg | 21% | |
| Sodium | 53.23mg | 3% | |
| Potassium | 212.48mg | 5% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 1.53g | 7% | |
| Dietary Fiber | 1.96g | 9% | |
| Protein | 3.4g | 8% | |
| Vitamin C | 17mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 6% | |
| Calcium | 55mg | 7% | |
* 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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