Creamed Chicken and Asparagus

Posted byhelenspencerpantazisPosted inMeat and Mains

This is one of my favorite dishes when asparagus is in season. Usually served over cornbread.

Helen
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound asparagus, trimmed and cut into 3″ lengths
  • 2 green onions, sliced
  • 1/2 pound cooked chicken
  • 1/3 cup heavy cream

Melt butter in a large skillet over medium-low heat. Add flour and whisk to combine. Cook for 5 minutes, until starting to brown. Add chicken broth and whisk until smooth.

Mix in green onions, asparagus, salt and pepper. Cover and cook for 7 minutes, until asparagus is just tender.

Remove lid, add chicken and cream. Stir to combine and heat through, for another 5 minutes.

Serve over cornbread.