"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."
- 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
- 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.
Originally published as Asparagus Chicken Fricassee in Country Woman March/April 1998, p40
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