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| 2 Esslöffel | Butter Buds® |
| 2 Esslöffel | flour |
| 1/4 Teelöffel | tarragon dried |
| 1 Prise | pepper |
| 2 Esslöffel | white wine |
| 1/4 Teelöffel | mustard dry |
| 1 Tasse | Skim milk; less 2 Tbsp. |
| 1/2 Tasse | Nonfat cheddar cheese; shredded |
| 4 x ca. 30 g | Mushroom sliced |
| 2 Esslöffel | Scallion chopped |
| 4 | Chicken breast halves; pounded thin |
| 12 | Asparagus spears |
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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 4-6 min, whisking every minute. When sauce thickens and coats whisk, add 3/4 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 5-8 min. Or until chicken is done. Let stand, covered for 5 min.
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