Wednesday, May 8, 2013

this is what's for dinner

this is the best recipe.

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.


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