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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe in a neat old recipe box that I bought at an estate auction down at the shore. We really like this one. I hope your family likes it, too. The original was printed on an old Fluffo brand shortening flyer/recipe card so of course it calls for Fluffo but I do substitute butter usually- we think it tastes a litlle better. You decide for yourself- butter or shortening? Ingredients:
6 tablespoons shortening |
2 boneless chicken breasts, sliced in half to make them thin |
1/2 cup water |
16 asparagus spears, fresh (or frozen) |
1 tablespoon chopped onion |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup cream (heavy or light will work) |
1/4 cup dry white wine |
1/4 cup grated sharp cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat. Add water, cover, lower heat and slow cook until tender about 20 minutes.
3. Steam asparagus until just barely tender.
4. In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
5. Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
6. Add wine, bring to a boil and remove from heat.
7. Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
8. Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all. Sprinkle with remaining cheese (I use extra).
9. Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.
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