Asparagus Chicken Fricassee |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Since we can hardly wait for asparagus to appear in the spring, this recipe is a real family favorite, confides Lois Crissman of Mansfield, Ohio. If you get too impatient waiting for garden-fresh spears, you can substitute canned or frozen instead, which will also lessen the cooking time. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt, optional |
1/2 teaspoon paprika |
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
2 cups chicken broth, divided |
1 teaspoon dill weed |
3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces |
hot cooked noodles, optional |
Directions:
1. In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a meat thermometer reads 170° and asparagus is almost tender.
2. Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired. Yield: 4 servings.
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