1 10-oz. Package frozen asparagus spears
½ cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
6 chicken breast halves, boneless/skinless
¼ cup butter or margarine
1 10-3/4 oz can cream of mushroom soup, undiluted
1 cup whipping cream
¼ cup diced pimiento
¼ tsp salt
1/8 tsp hot sauce
¼ cup grated Parmesan cheese
Cook asparagus according to package directions; drain. Arrange in a greased
12 x 8 x 2-inch baking dish – set aside. Combine next 4 ingredients; mix well.
Dredge chicken in flour mixture. Melt butter in a large skillet, add chicken, and cook until golden brown on both sides. Drain on paper towels and arrange on top of asparagus.Combine soup, whipping cream, pimiento, salt and hot sauce; stir until blended.
Spoon over chicken; sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 to 20 minutes or until bubbly.