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Cheri's Couch Chicken




Source of Recipe


the web


List of Ingredients




1-2 LB fresh asparagus spears, steamed until tender (I love asparagus so I use 2 )
5 Tbsp butter
4 Tbsp flour
2 cups chicken broth
1/2 cup whipping cream
3 Tbsp lemon juice (or dry white wine, although I love the lemon juice)
1/4 cup grated parmesan or Asiago cheese
6 chicken breast halves (with skin and bones removed)
1 Tbsp fresh dill, snipped
1 Tbsp fresh parsley, snipped
1 Tbsp fresh cilantro, snipped
1 tsp Kosher salt
2 Tbsp balsamic vinegar
1/2 tsp white pepper
Olive oil



Recipe



Combine chicken breasts, dill, parsley, cilantro, kosher salt, white pepper and balsamic vinegar in a flat dish or pan, cover and let marinate in the refrigerator for at least an hour.

Put steamed asparagus spears in the bottom of a baking pan or casserole dish in a layer.

Saute chicken breasts in a small amount of olive oil on med-high heat until done and browned and put on top of the asparagus spears.

In a sauce pan, melt the butter and stir in the flour cooking for a minute to form a roux. Whisk in the chicken broth, cheese and whipping cream. Continue to cook on med-low heat, stirring constantly, until the sauce starts to thicken. Remove from heat and stir in lemon juice (or wine). Pour sauce over the chicken and asparagus.

Sprinkle top with extra parmesan or Asiago cheese.

Bake at 350 degrees about 20-30 minutes until bubbly then broil for 5 minutes until golden brown. Let set for approximately 15 minutes before serving.