| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | t | Unsalted butter |
| 4 | Boneless skinless chicken | |
| breast halves | ||
| 1 | Onion, diced | |
| 1 | lb | Asparagus, ends trimmed cut |
| into 3 inch pieces | ||
| 1 | t | Dried tarragon |
| 1 1/2 | c | Canned cream of chicken soup |
| 1/4 | c | Sliced almonds |
| 2 | c | Cooked rice |
INSTRUCTIONS
Prep: 10 min, Cook: 30 min. Preheat oven to 375øF. Melt butter in a flameproof casserole or ovenproof skillet over medium high heat. Saut chicken breasts 3 minutes per side. Transfer to a platter. Add onions and asparagus to skillet and saut 4-5 minutes or until onions are softened. Remove from heat. Arrange chicken breasts over onions and asparagus. Sprinkle with tarragon. Spread soup over top, cover and bake 15 minutes. Sprinkle with almonds and bake uncovered another 5 minutes. Serve over rice. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1723
Calories From Fat: 545
Total Fat: 61.7g
Cholesterol: 332.7mg
Sodium: 5472.7mg
Potassium: 2294.3mg
Carbohydrates: 133.8g
Fiber: 6.3g
Sugar: 9.3g
Protein: 149.6g