Recipe by Realtor by day, Chef by night
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?
- 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 See How It's Made
- Preheat oven to 350.
- 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.
- Steam asparagus until just barely tender.
- In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
- Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
- Add wine, bring to a boil and remove from heat.
- Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
- 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).
- Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.