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Asparagus Chicken Fricassee Recipe

5 8 11
Asparagus Chicken Fricassee Recipe
Asparagus Chicken Fricassee Recipe photo by Taste of Home
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Asparagus Chicken Fricassee Recipe

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5 8 11
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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. Yield: 4 servings.
Originally published as Asparagus Chicken Fricassee in Country Woman March/April 1998, p40

Nutritional 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.

  • 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 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.
Originally published as Asparagus Chicken Fricassee in Country Woman March/April 1998, p40

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Reviews forAsparagus Chicken Fricassee

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acooley User ID: 245858 52125
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
deb540 User ID: 6791332 46127
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
Linda1214 User ID: 4901084 50330
Reviewed Mar. 6, 2013

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

MY REVIEW
annaf27 User ID: 5217952 22034
Reviewed Feb. 5, 2012

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

MY REVIEW
jenjerry User ID: 5442744 27514
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
Family cook User ID: 5084403 23558
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
castlek User ID: 1056158 202637
Reviewed Mar. 25, 2010

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

MY REVIEW
djlanczok User ID: 4810994 22032
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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