Best Lemon Asparagus Chicken

• 4 boneless skinless chicken breasts (can do 5 which is what is required for our family)
• 13 cup flour, seasoned with
• salt and pepper
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 4 tablespoons olive oil, divided
• 14 cup milk
• 1 (10 1/2 ounce) can cream of asparagus soup
• 3 tablespoons lemon juice
• 18 teaspoon pepper
• 1 lb asparagus, washed and trimmed (a little more if needed)

1. Spray large casserole dish with cooking spray.
2. (I use a lasagna pan but you can squeeze everything into a 9x13" casserole dish too.
3. It works just fine).
4. Preheat oven to 300F.
5. Pound each chicken breast until fairly flat with meat mallet.
6. They will be "large".
7. Dredge 2 chicken breasts in the seasoned flour.
8. Over medium high heat in large skillet, place half the butter and half the olive oil.
9. Brown the two chicken breast on each side until golden brown.
10. Place in prepared casserole dish when done.
11. Repeat process with remaining butter and olive oil, and remaining chicken breasts.
12. Combine milk, soup, lemon juice and pepper, and pour over and around chicken breasts.
13. Lay the asparagus spears around chicken, pressing down into soup mixture.
14. Bake for 1 to 1 1/2 hours at 300F The longer you bake, the more tender the chicken seems to get.
15. Serve with white rice.

chicken breasts, flour, salt, butter, olive oil, milk, cream of asparagus soup, lemon juice, pepper

Taken from www.food.com/recipe/best-lemon-asparagus-chicken-308288 (may not work)