Description
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?
Ingredients
- Shortening
- Boneless Chicken Breasts
- Water
- Asparagus Spears
- Onion
- Flour
- Salt
- Pepper
- Cream
- Dry White Wine
- Sharp Cheddar Cheese
Instructions
- 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 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
- Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly