4 to 6 boneless chicken breasts
1/4 cup vegetable oil
4 teaspoons melted butter
1/4 cup flour
1/2 teaspoon salt
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon Tabasco
1 (approx. 16 ounces) can of asparagus
1/2 cup grated Parmesan cheese
Brown the chicken breasts 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 asparagus. Pour sauce over the chicken and asparagus. Sprinkle with cheese. Bake at 350 for 45 minutes.
Serves 4 to 6.