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Asparagus Chicken Fricassee Recipe

Photo by: Taste of Home

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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."

This recipe is:

Healthy

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4 Servings
Prep: 25 min. Cook: 25 min.

Ingredients

1/3 cup 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

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.
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.

Nutrition Facts: One serving (prepared without salt and with reduced-sodium broth; calculated without noodles) equals 244 calories, 11 g fat (0 saturated fat), 65 mg cholesterol, 115 mg sodium, 11 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Asparagus Chicken Fricassee published in Country Woman March/April 1998, p40