Main dishes

Asparagus-Sauced Chicken

photo by:kraft

Asparagus pieces are simmered in a creamy, mustard-flavored white sauce that is spooned over cooked chicken breasts and rice for an elegant meal.

time

prep:

10 min

total:

35 min

servings

total:

6 servings

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What You Need

boneless skinless chicken breast halves or turkey breast tenderloin steaks (1-1/2 lb.)

cups milk

env. (1.8 oz.) white sauce mix

1/4

cup GREY POUPON Dijon Mustard

tsp. instant chicken bouillon

lb. asparagus, trimmed, cut diagonally into 1-1/2 inch pieces

cups hot cooked rice

Make It

PREHEAT broiler. Broil chicken, 4 to 6 inches from heat, 10 to 15 min. or until cooked through, turning over after 8 min.

MEANWHILE, mix milk, white sauce mix, mustard and bouillon in small saucepan. Bring to boil on medium-high heat, stirring frequently. Stir in asparagus. Return to boil. Reduce heat to medium-low; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently.

SPOON sauce over chicken and rice.

Kraft Kitchens Tips

Great Substitute

Substitute 1 pkg. (10 oz.) frozen cut asparagus for the fresh asparagus.

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kileleman503

posted:2/25/2009

This is really good; made it for family dinner party and it got rave reviews even from the very finicky teenagers. This is now one of our favorites!

a cook

posted:12/2/2008

I was excited to use asparagus for the first time, but when it was all finished it seemed like any same-old cream of mushroom soup and rice dinner. Still tasted delicious, though.

kat0622

posted:7/24/2008

Ok, so I didn't really make this recipe. I took the idea and ran. I made my own garlic white sauce, no mustard, and stirred in the asparagus about 2 minutes to the end. I made brown rice with chicken broth, and broiled the chicken with s&p and garlic. Delish!

loridarling

posted:9/15/2007

correction to my earlier comment: I used MILK, not water, with my cornstarch to make the sauce. Also, I browned my chicken in a skillet with a little oil instead of broiling it.

a cook

posted:3/7/2005

Delicious! I marinated the chicken in Light Done Right Italian dressing and grilled it. Instead of rice I served it over linguini noodles and everyone loved it.

a cook

posted:10/10/2002

I really liked this recipe! It was a change from the ordinary and quite easy to prepare. Being a grilling nut though, I grilled the chicken breasts and then followed the rest of the recipe as directed. I also love asparagus and this was a new way to incorporate it into my meal.

anne714

posted:10/9/2002

mgellner

posted:10/6/2002

happygolucky1

posted:10/1/2002

iennob

posted:4/13/2002

Since I have a hard time broiling chicken & still have it come out juicey, I 'seared' the breasts in boiling water (with about a TBS of Coleman's dried mustard) for about 2 mins. then panfried until browned in 1 1/2 tbs olive oil on med- high, then covered & cooked on med untill done. My 'improvement' didn't seem to take any longer and was very juicey and the recipe was great!! -SCS