Chicken & Asparagus Sauté |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Woman's Day, April 18 2006. When I made this, I doubled the sauce, added a dash of ceyenne pepper, and served it over rice. Ingredients:
2 1/2 tablespoons flour, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb boneless skinless chicken breast, cut bite-size |
2 teaspoons oil |
1 cup chicken broth |
1 1/2 teaspoons minced garlic |
8 ounces fresh asparagus, ends trimmed, spears cut bite-size |
1 cup grape tomatoes, halved |
2 tablespoons chopped scallions |
2 tablespoons chopped dill |
Directions:
1. Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
2. Add chicken; shake to coat.
3. Heat oil in a large nonstick skillet.
4. Add chicken; sauté 5 minutes, or until cooked through. Remove to a plate.
5. In a cup, mix remaining flour, the broth and garlic.
6. Add asparagus to skillet and sauté 1 minute until bright green.
7. Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
8. Add chicken back to pan.
9. Stir in tomatoes; remove from heat.
10. Stir in scallions and dill.
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