Coat chicken pieces with flour. Preheat oven to 375 degrees. In 12 inch skillet in hot oil, cook chicken pieces until lightly browned on all sides.
Meanwhile, in shallow 3 quart casserole, mix well wine, blue cheese and undiluted chicken soup, salt and pepper. Arrange chicken in soup mixture and spoon some mixture over chicken to coat it. Bake in oven 30 minutes.
Wash and trim asparagus.
Remove casserole from over and arrange asparagus between chicken pieces. Cover casserole tightly with tin foil and bake 30 minutes or until chicken is fork tender and asparagus is tender crisp.
Originally Submitted
2/28/2009
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