Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -EILEEN LAMPARELLI CGDR39A----- |
\N \N | Whole chicken breasts -- - |
\N \N | Halved |
¼ cup | Oil |
4 teaspoons | Butter -- melted |
¼ cup | Flour |
½ teaspoon | Salt |
2 cups | Chicken broth |
½ cup | Heavy cream |
½ teaspoon | Tabasco |
16 ounces | Can of asparagus |
½ cup | Parmesan cheese -- grated |
Brown the chicken in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the chicken on top of the aspragus. Pour sauce over the chicken and asparagus. Sprinkle with cheese. Bake at 350 for 45 minutes.
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