Over low heat, melt 2 Tbsp butter in large skillet. Saute chicken pieces until cooked throughout. Meanwhile, melt remaining 2 Tbsp 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.

Note: May be served with hot, cooked rice.

Recipe Courtesy of The American Butter Institute.