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Ingredientes
- 1 tsp Unsalted butter
- 4 x Boneless skinless chicken breast halves
- 1 sm Onion, diced
- 1 lb Asparagus, ends trimmed, cut into 3 inch pcs
- 1 tsp Dry tarragon
- 1 1/2 c. Canned cream of chicken soup
- 1/4 c. Sliced almonds
- 2 c. Cooked rice
Direcciones
- Prep: 10 minutes, Cook: 30 minutes.
- Preheat oven to 375 F. Heat butter in a flameproof casserole or possibly ovenproof skillet over medium high heat. Saute/fry chicken breasts 3 min per side.
- Transfer to a platter. Add in onions and asparagus to skillet and saute/fry 4-5 min or possibly till onions are softened. Remove from heat. Arrange chicken breasts over onions and asparagus. Sprinkle with tarragon. Spread soup over top, cover and bake 15 min. Sprinkle with almonds and bake uncovered another 5 min. Serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1196g | |
| Calories 1116 | |
| Calories from Fat 299 | 27% |
| Total Fat 33.76g | 42% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.06g | |
| Cholesterol 147mg | 49% |
| Sodium 2607mg | 109% |
| Potassium 1428mg | 41% |
| Total Carbs 133.59g | 36% |
| Dietary Fiber 8.6g | 29% |
| Sugars 9.75g | 7% |
| Protein 68.23g | 109% |
