Categories: Poultry, Casseroles, Company 
      Yield: 6 servings 
  
           -EILEEN LAMPARELLI 
           -CGDR39A----- 
           Whole chicken breasts -- - 
           Halved 
    1/4 c  Oil 
      4 ts Butter -- melted 
    1/4 c  Flour 
    1/2 ts Salt 
      2 c  Chicken broth 
    1/2 c  Heavy cream 
    1/2 ts Tabasco 
     16 oz Can of asparagus 
    1/2 c  Parmesan cheese -- grated 
  
  Brown the chicken in oil.  In a saucepan, add flour and salt to butter. 
  Stir in chicken broth and cook until thick. Remove from heat; add cream and 
  Tabasco. Place asparagus in the bottom of a 9x13" casserole. Arrange the 
  chicken on top of the aspragus.  Pour sauce over the chicken and asparagus. 
  Sprinkle with cheese. Bake at 350 for 45 minutes. 
   
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