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. Sti Place asparagus in the bottom of a 9x13" casserole.
Arrange the chicken on top of the aspragus. Pour sauce over the chicken an