Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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ASPARAGUS MALTAISE
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying
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briefly--about 4 minutes. Drain pasta and toss with olive oil.
Add asparagus, butter, olives, Chicken and asparagus risotto Cook chicken in oil in large skillet on medium heat for 3 minutes a side. Remove from skillet and set aside.
Add soup and milk to skillet; bring to boil. Stir in rice and asparagus (cut in 2 inch pieces). Add salt and pepper to taste. Top with chicken |
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