Asparagus Chicken Fricassee Recipe
Asparagus Chicken Fricassee Recipe photo by Taste of Home

Asparagus Chicken Fricassee Recipe

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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."
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 244 calories, 11g fat (0g saturated fat), 65mg cholesterol, 115mg sodium, 11g carbohydrate (0g sugars, 0g fiber), 27g protein Diabetic Exchanges:1/2 starch, 3 lean meat 1 vegetabl


  1. 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.
  2. 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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Reviewed Jan. 17, 2014

"This was delicious. I cut up my chicken into medallions to save a little on cooking time and we used frozen asparagus since it's not in season right now. This tasted wonderful and was a comforting and satisfying meal."

Reviewed Apr. 22, 2013

"Delicious and very tender chicken. I didn't have dill so I used tarragon. Also served it with white rice. Will definitely make it again."

Reviewed Mar. 6, 2013

"Very moist, tender chicken. Used a little wine instead of some of the broth."

Reviewed Feb. 5, 2012

"I would use less salt and add a little more spice. We enjoyed this recipe!"

Reviewed Mar. 6, 2011

"The first time I made this it was good, the second time I added 1/2 cup white cooking wine and it was perfect. My new favorite chicken recipe."

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