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 1 tablespoon fresh, minced tarragon 1 cup whipping cream 1 tablespoon Dijon 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.