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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.
In a clean plastic bag put salt, pepper and flour. Cut your chicken fillets into three pieces.
Place the chicken pieces in the bag for dusting with the seasoned flour, shaking off the excess.
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.
Add sage and bay leaves.
Add and stir through cream of asparagus soup.
Cover and bake in a pre-heated oven (180 degree Celsius) for about 45 minutes.
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