Fluffo Chicken Fanfare - cooking recipe

Ingredients

6 tablespoons shortening
2 boneless chicken breasts, sliced in half to make them thin
1/2 cup water
16 asparagus spears, fresh (or frozen)
1 tablespoon chopped onion
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cream (heavy or light will work)
1/4 cup dry white wine
1/4 cup grated sharp cheddar cheese

Preparation

Preheat oven to 350.
Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat. Add water, cover, lower heat and slow cook until tender about 20 minutes.
Steam asparagus until just barely tender.
In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
Add wine, bring to a boil and remove from heat.
Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all. Sprinkle with remaining cheese (I use extra).
Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.