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Asparagus Chicken Fricassee

 Asparagus Chicken Fricassee
"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."
4 ServingsPrep: 25 min. Cook: 25 min.


  • 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.

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Asparagus Chicken Fricassee (continued)

Nutritional 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.