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Yield: 4 Servings
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RECIPE INGREDIENTS
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DIRECTIONS
Place asparagus in a saucepan and cover with water; bring to a boil. Cover and cook for 2 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through. Remove from the heat.
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Place chicken on a microwave-safe plate; microwave on high for 45-60 seconds or until warmed. Place two English muffin halves on each serving plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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