Skin and debone chicken breasts; roll in flour seasoned with salt, pepper and paprika. Slowly sauté in butter until golden brown. Remove from pan and set aside. Cook asparagus in salted water until just tender. Drain, set aside. Combine soup, cream, curry powder and tabasco sauce; heat, stirring constantly, until smooth. Add pimento. In shallow greased baking dish arrange asparagus; lay chicken breasts on top.
Pour sauce over chicken; sprinkle with parmesan cheese and paprika. Bake in a 400° oven for 15 minutes.Servings: