| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Unsalted butter |
| 4 |
|
Boneless skinless chicken breast halves |
| 1 |
sm |
Onion; diced |
| 1 |
lb |
Asparagus; ends trimmed, cut into 3 inch pieces |
| 1 |
ts |
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 375°F. 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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