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Harvest Chicken

 Harvest Chicken
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
4 ServingsPrep: 10 min. Cook: 55 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 2 cups chicken broth, divided
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium potatoes, cut into bite-size pieces
  • 3 medium carrots, cut into 2-inch pieces
  • 1/2 pound fresh asparagus, cut into 2-inch pieces
  • 2 tablespoons minced fresh parsley

Directions

  • In a large resealable plastic bag, combine flour and paprika; set
  • aside 2 tablespoons. Add chicken; seal bag and turn to coat.
  • In a large skillet, brown chicken in oil over medium heat. Drain and
  • set chicken aside. In the same skillet combine 3/4 cup broth, dill,
  • salt if desired, basil and pepper ; bring to a boil. Add potatoes
  • and carrots. Reduce heat; cover and simmer for 10 minutes.
  • Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes
  • or until a meat thermometer reads 170° and vegetables are
  • tender.
  • In a small bowl, combine reserved flour mixture and remaining broth;

2 of 2

Harvest Chicken (continued)

Directions (continued)

  • stir into skillet. Bring to a boil; cook and stir for 2 minutes or
  • until slightly thickened. Sprinkle with parsley. Yield: 4 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared without added salt) equals 3-1/2 lean meat, 2 starch, 1 vegetable; also, 362 calories, 479 mg sodium, 73 mg cholesterol, 38 gm carbohydrate, 35 gm protein, 8 gm fat.