This was yummy yummy yummy. You cook chicken pieces with SPOG (if you don't know what that is, read my last post =) and then whisk in some flour so when you add your liquid it gets think and creamy. The liquid is stock and cream or half and half. And asparagus, some Parmesan cheese, ham, and parsley. This is good just by itself or with rice I'm sure, but she tells you to gut some french bread, butter it along with garlic and parsley and toast it (that way it doesn't get soggy when you fill it). After it's toasted then pile the chicken goodies and the sauce on the toasted bread, grate lots of tangy Gruyere cheese on top and melt it under the broiler. I would order this at a bistro. It was a fun way to use up bread and a new spin on chicken. Loved it!
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