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Harvest Chicken

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.

4 ServingsPrep: 10 min. Cook: 55 min.

Ingredients

1/3 cup 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

In a large resealable plastic bag, combine flour and paprika; set
aside 2 tablespoons. Add chicken; seal bag and turn to coat.
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.
Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes
or until a meat thermometer reads 170° and vegetables are
tender.
In a small bowl, combine reserved flour mixture and remaining broth;

2 of 2

Harvest Chicken (continued)

Directions (continued)

stir into skillet. Bring to a boil; cook and stir for 2 minutes or
until slightly thickened. Sprinkle with parsley. Yield: 4 servings.

Nutrition Facts: One serving (prepared without added salt) equals 3-1/2 lean meat, 2 starch, 1 vegetable; also, 362 calories, 479 mg sodium, 73 mg cholesterol, 38 gm carbohydrate, 35 gm protein, 8 gm fat.