Harvest Chicken
TOTAL TIME: Prep: 10 min. Cook: 55 min.
YIELD: 4 servings.
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.
Ingredients
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1/3 cup all-purpose flour
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1/4 teaspoon paprika
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4 boneless skinless chicken breast halves (4 ounces each)
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1 tablespoon canola oil
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2 cups chicken broth, divided
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1 teaspoon dill weed
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3/4 teaspoon salt, optional
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1/4 teaspoon dried basil
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1/4 teaspoon pepper
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4 medium potatoes, cut into bite-size pieces
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3 medium carrots, cut into 2-inch pieces
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1/2 pound fresh asparagus, cut into 2-inch pieces
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2 tablespoons minced fresh parsley
Directions
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1.
In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
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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.
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3.
Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender.
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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.
Nutrition 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.
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