5 tbsp. butter
2 whole chicken breasts, skinned, boned & quartered
3 shallots, finely chopped
2 tbsp. flour
1/2 tsp. salt
3/4 c. light cream
1/4 c. dry white wine
1/4 c. grated Parmesan cheese
1 pkg. frozen asparagus

Melt 3 tablespoons butter and brown chicken quickly. Drain on paper towel. Melt rest of butter and saute shallots. Blend in flour, salt and dash of pepper. Slowly stir in cream and white wine. Add 1/2 of the cheese, stirring until melted. Arrange asparagus in buttered casserole. Place chicken on top. Pour sauce over chicken and sprinkle with remaining cheese. (Can freeze here and defrost later.) Bake uncovered at 375 degrees for 35 to 40 minutes.