How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    I love the sound of this. Thanks & 5 forks
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