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Prep: 10 min, Cook: 30 min. Preheat oven to 375F. Melt butter in a flameproof casserole or ovenproof skillet over medium high heat. saute chicken breasts 3 minutes per side. Transfer to a platter. Add onions and asparagus to skillet and saute 4-5 minutes or until onions are softened. Remove from heat. Arrange chicken breasts over onions and asparagus. Sprinkle with tarragon. Spread soup over top, cover and bake 15 minutes. Sprinkle with almonds and bake uncovered another 5 minutes. Serve over rice. Posted to recipelu-digest by molony
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