olive oil, extra virgin
parmesan cheese, grated
1Brown the chicken in oil.
2In a saucepan, add flour and salt to butter.
3Stir in chicken broth and cook until thick.
4Remove from heat; add cream and hot pepper sauce.
5Place asparagus in the bottom of a 9x13" casserole.
6Arrange the chicken on top of the asparagus.
7Pour sauce over the chicken and asparagus.
9Bake at 350 for 45 minutes.