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    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.


 

 

 


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