|Low sodium corn oil margarine||2 Tablespoon|
|Low sodium chicken bouillon||1 1⁄2 Cup (24 tbs)|
|Sliced fresh mushrooms||1⁄3 Cup (5.33 tbs)|
|White wine||2 Tablespoon|
|Frozen asparagus spears||10 Ounce, thawed (1 Package)|
|Chicken breast halves||4 , skin and fat removed, cooked and boned|
|Chopped fresh parsley||1 Tablespoon|
|Fine dry low sodium bread crumbs||2 Tablespoon|
1. Preheat oven to 375°F.
2. Melt the margarine in a small saucepan. Stir in flour and cook 1 minute.
3. Add chicken bouillon and cook until thickened.
4. Add mushrooms, wine, and pepper.
5. Place asparagus spears in a shallow baking dish or four individual casseroles. Add chicken and top with sauce. Sprinkle with parsley and bread crumbs.
6. Bake 20 minutes.