Saucy Chicken and Asparagus
1 1/2 lb. fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 T cooking oil
1/2 tsp salt
1/4 tsp pepper
1 can (10 3/4 oz) cream of chicken soup, undiluted
1/2 C mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1 C (4 oz) shredded cheddar cheese
If desired partially cook asparagus; drain. Place the asparagus in a greased 9 inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange the chicken over the asparagus. In a bowl, mix soup, mayonnaise, lemon juice, and curry powder; pour over chicken. Cover and bake at 375 for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving. This is a nice dish. Broccoli may be used instead of the asparagus and I think that it is even better. 4 servings.
member logon
