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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."
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    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

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

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