this is what's for dinner

this is the best recipe.
ever.


i thought i would be all professional blogger and take a picture of all the ingredients together before i started.
like this...

but once i got going i realized in forgot this

and this

(cream of mushroom soup)

and this

oh well...

at least i tried, right?!

my mom gave me this recipe and it's evan's favorite. hope you love it as much as we do!

(this is my version, it's a little different)

you need:

• 1 pkg. (10-oz.) frozen asparagus
• 1/2 C. flour
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1/8 tsp. paprika
• 6 (4-6-oz.) fresh boneless, skinless chicken breasts
• 1/4 C. butter

• 1 can (10.75-oz.) condensed cream of mushroom soup
• 1 C. whipping cream
• 1/4 C. chopped pimiento
• 1/4 tsp. salt
• 1/4 C. grated Parmesan cheese             

Cook frozen asparagus according to package directions. 

(you can use fresh also, just steam it first!)

Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.

In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. cover chicken breasts in flour mixture until evenly coated; shake off excess. 

Heat a large skillet over medium-high heat. cook chicken in melted butter until browned on both sides.

 Remove from skillet and arrange on top of asparagus.

in a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and; stir until blended. 

Spoon over chicken and sprinkle with parmesan cheese.

i like to add some french fried onions too, for a little crunch.

Bake uncovered, 15 to 20 minutes, or until bubbly.

this chicken is juicy 

and tender

and amazing.

so make it tonight.

yummmm!