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Categories:
margarine flour chicken bouillon mushrooms salt pepper directions chicken breasts parsley bread crumbs
Viewed: 51 - Published at: 9 years agoIngredients
- 2 Tbsp. tub margarine
- 2 Tbsp. flour
- 1 1/2 c. chicken bouillon
- 1 (4 oz.) can mushrooms (undrained)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 pkg. frozen asparagus spears (10 oz.), cooked according to pkg. directions and drained
- 2 whole boneless chicken breasts, skin and fat removed, cooked and halved
- 1 1/2 Tbsp. chopped parsley
- 2 Tbsp. fine dry bread crumbs
Method
- Preheat oven to 375°.
- Melt margarine in a small saucepan. Stir in flour and cook for 1 minute.
- Stir in chicken bouillon until thickened.
- Add mushrooms, salt and pepper.
- Place asparagus spears in a shallow baking dish or four individual casserole dishes.
- Put chicken over asparagus and top with sauce.
- Sprinkle with parsley and bread crumbs.
- Bake for 20 minutes.
- Makes 4 servings.
- (From The Living Heart Diet.)
