Back to Asparagus Chicken Fricassee

Print Options


Card Sizes

Asparagus Chicken Fricassee Recipe

Asparagus Chicken Fricassee Recipe

"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. YIELD: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


  • 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.

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.