Ingredients
- 1/3 Cup All-purpose flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 1 Tablespoon Vegetable oil
- 4 Bone-in chicken breast halves -- skin removed
- 2 Cups Chicken broth
- 1/4 Cup Fresh dill -- chopped
- 8 Small New potatoes -- scrubbed
- 12 Ounces Fresh asparagus -- ends trimmed
- 1 Tablespoon Lemon juice
Directions
1. In a medium-sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture.
2. In a large, deep nonstick skillet, heat the oil over medium-high heat. Add chicken, meaty side down, and cook for 1 1/2 minutes on each side or until well browned. Remove to a plate with a slotted spoon.
3. Pour the broth into the flour mixture remaining in the bowl and whisk until .
4. Drain the fat from the skillet and wipe it clean. Add the chicken broth mixture and 2 tablespoons of the dill. Stir to mix. Add the chicken meaty side up, and the potatoes. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer for 10 minutes.
5. Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes , or until the chicken and vegetables are tender.
6. Remove the pan from the heat. Stir in the lemon juice and the remaining 2 tablespoons of dill.
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Submitted 6/13/05.
Source: The Woman's Day Cookbook
Submitted By: Shelly
shellack@aol.com
Dilled Chicken Fricassee