3 whole chicken breasts
1 chicken bouillon cube
1 c. water
6 tbsp. butter
1/3 c. flour
1 tsp. salt
1 c. half & half
1 (8-10 oz.) frozen cut asparagus, cooked
Basic French Crepes (next recipe)
1/4 c. toasted slivered almonds

Place chicken, bouillon cube and water in medium skillet. Cover and simmer until chicken is tender, about 40 minutes. Take chicken from broth and cool enough to handle. If necessary, add water to broth to make 1 1/2 cups. Remove chicken from bones and dice, should make 3 cups.

Melt butter, stir in flour and salt. Add broth and half & half. Cook, stirring constantly, until sauce thickens and is bubbly. Stir in chicken and asparagus. Put spoonful of chicken mixture in each crepe, roll around filling. Spoon remaining mixture on top and sprinkle with almonds. Bake at 350 degrees for 20-30 minutes.