-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
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 9×13″ 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 :