Chicken and asparagus in mushroom sauce

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter Buds®
2 tablespoons Flour
¼ teaspoon Dried tarragon
1 dash Pepper
2 tablespoons White wine
¼ teaspoon Dry mustard
1 cup Skim milk; less 2 TBSP.
½ cup Nonfat cheddar cheese; shredded
4 ounces Mushroom; sliced
2 tablespoons Scallion; chopped
4 Chicken breast halves; pounded thin
12 Asparagus spears

Directions

Heat butter buds, add flour, tarragon and pepper, whisking until smooth.

Whisk in wine and mustard. Gradually add milk, whisking until smooth.

Microwave UNCOVERED on HIGH for 4-6 min, whisking every minute. When sauce thickens and coats whisk, add ¾ of the cheese, mushrooms, and scallion.

Microwave UNCOVERED on HIGH for 1 min. and whisk until smooth.

On top of each breast, evenly sprinkle remaining cheese. Place 3 asparagus spears over cheese and fold edges of chicken around asparagus. Secure with toothpick. Place rolls in baking dish, arranged like the spokes of a wagon wheel, and cover with cheese and mushroom sauce. COVER dish with plastic.

Microwave on HIGH for 5-8 min. or until chicken is done. Let stand, covered for 5 min.

Recipe by: Goof Proof Healthy - 116 Posted to MC-Recipe Digest by Vickie <pvreg@...> on Feb 13, 1998

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