Recipe - Chicken And Asparagus In Mushroom Sauce

2 tablespoon Butter Buds®
2 tablespoon Flour
One fourth teaspoon Dried tarragon
1 ds Pepper
2 tablespoon White wine
One fourth teaspoon Dry mustard
1 cup Skim milk; less 2 TBSP.
One half cup Nonfat cheddar cheese;
shredded
4 ounce Mushroom; cut or sliced up
2 tablespoon Scallion; chopped
4 Chicken breast halves;
pounded thin
12 Asparagus spears

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 46 min, whisking every minute. When sauce
thickens and coats whisk, add Three fourths 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 58 min. or until chicken is done. Let stand, covered
for 5 min.

Recipe by: Goof Proof Healthy 116

Posted to MCRecipe Digest by Vickie pvreg@gte.net on Feb 13, 1998