Creamy chicken with fresh asparagus

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Unsalted butter
4 Boneless skinless chicken breast halves
1 small Onion; diced
1 pounds Asparagus; ends trimmed, cut into 3 inch pieces
1 teaspoon Dried tarragon
1½ cup Canned cream of chicken soup
¼ cup Sliced almonds
2 cups Cooked rice

Directions

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@...> on Feb 04, 1998

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