Amount
Ingredient
Preparation



3
each
chicken breasts

whole, halved



1/4
cup
oil





4
teaspoons
butter

melted



1/4
cup
flour





1/2
teaspoon
salt





2
cups
chicken stock





1/2
cup
heavy cream





1/2
teaspoon
hot pepper sauce





16
ounces
asparagus

can



1/2
cup
parmesan cheese

grated

 Brown the chicken 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 hot pepper sauce. 

Place asparagus in the bottom of a 9x13" casserole. Arrange  the chicken on top of the aspragus.  Pour sauce over the chicken and asparagus. Sprinkle with cheese. 

Bake at 35 for 45 minutes.