23 -29 May 2002
Issue No.587
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Published in Cairo by AL-AHRAM established in 1875 Recommend this page

Chicken in Asparagus Sauce

By Moushira Abdel-Malek

Ingredients:

4 chicken breast fillets
1 can Campbell's Cream of Asparagus soup
1/4 cup cream
1/2 cup milk
1 tbsp. lemon juice
1 tbsp. corn oil
1 tbsp. parsley leaves (chopped)
Salt + pepper + grated nutmeg

Method:

Season the chicken with salt and pepper. Heat oil in a cooking pan and brown fillet pieces on both sides. Remove and set aside. Remove any excess fat. Combine soup, milk, lemon juice and season. Bring to the boil in same cooking pan. Return chicken to pan. Cover and cook over low heat until chicken is cooked, stirring occasionally. Add the cream and heat through. Remove from heat and stir in the parsley. Serve with rice or buttered pasta or noodles and steamed broccoli.

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