This quick, easy dinner recipe from Matthew’s wife Kellie will be a winner with the whole family. Serve with steamed vegetables and steamed basmati rice.


  • 4 chicken breast or thigh fillets

  • .5 cup plain flour

  • 1 tablespoon olive oil

  • 1 teaspoon butter

  • 1 onion, finely diced

  • 3 leaves purple sage

  • 3 leaves sage

  • 3 bay leaves

  • 2 garlic cloves, crushed

  • 2 x 400g cans cream of asparagus soup

  • Salt and pepper


  • 1.

    In a clean plastic bag put salt, pepper and flour. Cut your chicken fillets into three pieces.

  • 2.

    Place the chicken pieces in the bag for dusting with the seasoned flour, shaking off the excess.

  • 3.

    In a casserole pot, heat the oil and butter and add the seasoned chicken pieces. Add the onion and garlic. Cook until soft and brown.

  • 4.

    Add sage and bay leaves.

  • 5.

    Add and stir through cream of asparagus soup.

  • 6.

    Cover and bake in a pre-heated oven (180 degree Celsius) for about 45 minutes.

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