Instructions: 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 5 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 5 minutes.

Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.

This recipe yields 5 servings;

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