| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Casseroles, Company |
6 |
Servings |
INGREDIENTS
|
|
-EILEEN LAMPARELLI CGDR39A—– |
|
|
Whole chicken breasts — – |
|
|
Halved |
| 1/4 |
c |
Oil |
| 4 |
ts |
Butter — melted |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Tabasco |
| 16 |
oz |
Can of asparagus |
| 1/2 |
c |
Parmesan cheese — grated |
INSTRUCTIONS
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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