Open-faced Chicken Asparagus Sandwiches

I will get better at food photography... in the meantime, this is the idea.

1 baguette

2 Tbsp butter

parsley

heat oven to 375 slice baguette in half length wise and take out the middle soft bread. brush with butter, sprinkle with parsley and place on a baking sheet in the oven for 5-7 minutes until toasted.

2 Tbsp olive oil

3 cloves garlic

1 bunch asparagus

1 small onion

1 tsp thyme

salt and pepper

combine and saute 5-8 minutes until onions are transparent. remove from pan and set aside.

then add to pan

2 Tbsp olive oil

1 Tbsp butter

4 chicken breasts

when chicken is cooked add to pan

2 Tbsp flour

and cook 1 more minute

then add

1/2 C white grape juice

1 C chicken broth

1/4 cup cream

and the onion and asparagus mixture

cook until it is combined and thickish...

spoon chicken and sauce onto toasted baguettes and last but not least....

Shred 1 cup of your favorite cheese, I strongly prefer gruyere, but any white cheese will work. Yellow cheese would work, but not look that great. Mmmm, i love cheese.... Then mix it with 2 Tbsp bread crumbs and put it on top of the chicken topped baguette and put under the broiler until cheese is melted. This recipe looks a little involved but it really not that hard when you start doing it. Even if it were hard, it would be worth it!!