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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

Ingredients

  • 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

Directions

  • 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.

Reviews for Asparagus Chicken Fricassee

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
Reviewed Feb. 5, 2012

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

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 20, 2010

"I followed the recipe as printed omitting salt and used low salt broth and it was great!! Family loved it. I was looking for a receipe for a friend on a special diet and she loved it also. Will keep this in the Family Favs recipe file!!"

MY REVIEW
Reviewed Mar. 25, 2010

"We loved this meal. Served it over wild rice. Will definately become a favorite. Karen"

MY REVIEW
Reviewed Feb. 10, 2010

"wow this was fantastic, used fresh asparagus husband said it was the best he's tasted, used mashed potatoes instead of the hot cooked noodles. cant wait to do this one again. 2 spoons up!"

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