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Monday, May 24, 2010

Chicken and Asparagus



OK- i know this doesn't look very good; but it was delicious (it just doesn't photograph well) =) And i realize that you probably do not have access to any of these ingredients in France. I am sure that you can substitute cream for soup and replace cheeses.

Ingredients:
1.5lbs Asparagus spears, halved
4 boneless chicken breasts
2 tbls EVOO
1/2 tsp Salt
1/4 tsp pepper
1 can of cream of chicken soup
1/2 cup mayonaise
1 tsp lemon juice
1/2 tsp curry powder
1 cup shredded cheddar cheese



Directions:
Preheat oven to 375*. Place asparagus in a 9" square baking dish. In a skillet over medium heat, brown both sides of chicken in oil. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayo, lemon juice, and curry powder. Pour over chicken. Cook for 40-minutes or until chicken is tender. Sprinkle with cheese.

Good with Hearts of Palm Salad. Spinach and Garlic for vege.

1 comment:

  1. Out of curiosity.. how much does 1 lb of fresh not canned asparagus cost over there?
    I can make this here! I never use cream of chicken soup, so no prob!

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