Harvest Chicken Recipe

4.5 1 2
Harvest Chicken Recipe
Harvest Chicken Recipe photo by Taste of Home
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Harvest Chicken Recipe

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4.5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 thermometer reads 170° and vegetables are tender.
In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley. Yield: 4 servings.
Originally published as Harvest Chicken in Country Chicken Cookbook 1995, p39

Nutritional Facts

1 each: 362 calories, 8g fat (0 saturated fat), 73mg cholesterol, 479mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch, 1 vegetable.

  • 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
  1. In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
  2. 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.
  3. Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender.
  4. In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley. Yield: 4 servings.
Originally published as Harvest Chicken in Country Chicken Cookbook 1995, p39

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angelasandoval User ID: 2401339 18059
Reviewed Sep. 13, 2010

"A family favorite in our house! First thing I make whenever I can get my hands on fresh asparagus!"

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