Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.
- Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
- Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.96 Kcal (1930 kJ) | ||
| Calories from fat | 166.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.52g | 28% | |
|---|---|---|---|
| Cholesterol | 149.34mg | 50% | |
| Sodium | 1432.82mg | 60% | |
| Potassium | 1054.79mg | 22% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 54.38g | 109% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 3.8mg | 21% | |
| Calcium | 90.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 78.52 Kcal (329 kJ) | ||
| Calories from fat | 28.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 28% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 50% | |
| Sodium | 244.08mg | 60% | |
| Potassium | 179.68mg | 22% | |
| Total Carbs | 3.89g | 8% | |
| Sugars | 0.81g | 19% | |
| Dietary Fiber | 0.64g | 15% | |
| Protein | 9.26g | 109% | |
| Vitamin C | 1.5mg | 15% | |
| Iron | 0.6mg | 21% | |
| Calcium | 15.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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