Created by dienia b on July 24, 2022
Step 1: Poach the chicken breasts in milk
Step 2: Seasoning to taste.
Step 3: When cool, slice the cooked chicken breasts into 1/4″ slices.
Step 4: Peel the bottoms of the asparagus stalks.
Step 5: Barely cover with water in a wide shallow pan and bring to a low boil.
Step 6: Cook asparagus for five minutes
Step 7: Immediately drain and plunge into a large bowl of ice water to arrest the cooking and preserve the vibrant color.
Step 8: When completely cooled, drain well.
Step 9: Arrange the asparagus in the bottom of a Pam sprayed casserole.
Step 10: Fan out the chicken slices on top.
Step 11: Lightly season
Step 12: In a saucepan
Step 13: Melt the butter, stir in the flour and cook, whisking, for 1 minute.
Step 14: Into this thick base whisk in the half and half, mixing it completely smooth as you bring the sauce to a gentle simmer.
Step 15: Add the sherry, lemon juice and seasoning to taste. Cook for 2 minutes, stirring all the while.
Step 16: Off the heat
Step 17: Stir in 1/4 cup of the Parmesan cheese until the cheese is melted into the sauce.
Step 18: Cover the chicken breast slices with the hot sauce, using a spatula to cover evenly.
Step 19: Sprinkle on the remaining 1/4 cup cheese.
Step 20: Place the dish into a pre-heated 350º oven and bake for 20 minutes,
Step 21: Until heated through.
Step 22: Finish by turning the oven to broil and browning the top until lightly brown and bubbly.