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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon paprika |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
2 cups chicken broth, divided |
1 teaspoon dill weed |
3/4 teaspoon salt, optional |
1/4 teaspoon dried basil |
1/4 teaspoon pepper |
4 medium potatoes, cut into bite-size pieces |
3 medium carrots, cut into 2-inch pieces |
1/2 pound fresh asparagus, cut into 2-inch pieces |
2 tablespoons minced fresh parsley |
Directions:
1. In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
2. In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes.
3. Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a meat thermometer reads 170° and vegetables are tender.
4. In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley. Yield: 4 servings.
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