** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat butter buds, add flour, tarragon and pepper, whisking until smooth.
2. Whisk in wine and mustard. Gradually add milk, whisking until smooth.
3. Microwave UNCOVERED on HIGH for 4-6 min, whisking every minute.
4. When sauce thickens and coats whisk, add 3/4 of the cheese, mushrooms, and scallion.
5. Microwave UNCOVERED on HIGH for 1 minutes and whisk until smooth.
6. On top of each breast, evenly sprinkle remaining cheese.
7. Place 3 asparagus spears over cheese and fold edges of chicken around asparagus.
8. Secure with toothpick. Place rolls in baking dish, arranged like the spokes of a wagon wheel, and cover with cheese and mushroom sauce.
9. COVER dish with plastic. Microwave on HIGH for 5-8 minutes or until chicken is done.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Mushroom, MSG, Poultry, Cheese, Asparagus, Sulfites, Spring Onion, Alcohol, Mustard allergies.