3 whole chicken breasts, halved
2 tbsp. flour
3 tbsp. oil
1/4 c. dry white wine
1/4 c. crumbled blue cheese, 1 oz.
1 can cream of chicken soup
1 lb. asparagus
Salt & pepper

Preheat oven to 375 degrees. Coat chicken breasts with flour. In large skillet over medium high heat, in hot oil, cook chicken until lightly browned.

In shallow 3 quart casserole; mix well, wine, blue cheese, undiluted cream of chicken soup, salt and pepper. Arrange chicken in soup mixture and spoon some mixture over chicken to coat it. Bake 30 minutes.

Clean asparagus, cut spears in half. Remove casserole from oven, arrange asparagus between chicken pieces. Cover tightly with foil. Bake 30 more minutes.