Recipe - Creamy Chicken With Fresh Asparagus

1 teaspoon Unsalted butter
4 Boneless skinless chicken
breast halves
1 small Onion; minced
1 pound Asparagus; ends trimmed, cut
into 3 inch pieces
1 teaspoon Dried tarragon
1 One half cup Canned cream of chicken soup
One fourth cup Sliced almonds
2 cup Cooked rice

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‚ 45
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 recipeludigest by molony molony@scsn.net on Feb 04, 1998